OLIVOTTO – year 2020 – Region LIGURIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVOTTO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OLIVOTTO	Standard deviation OLIVOTTO	Mean OLIVOTTO (LIGURIA 2020)
Eicosenoic acid (%)	0.27	0.02	0.24
Eicosanoic acid (%)	0.37	0.04	0.31
Heptadecenoic acid (%)	0.25	0.04	0.23
Heptadecanoic acid (%)	0.13	0.04	0.11
Linoleic acid (%)	16.31	0.86	16.50
Linolenic acid (%)	0.71	0.04	0.71
Oleic acid (%)	61.97	1.24	62.17
Palmitic acid (%)	16.32	0.47	16.11
Palmitoleic acid (%)	1.53	0.12	1.51
Stearic acid (%)	2.00	0.24	1.97
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).	363	72
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	342	27	353

— Back to the variety OLIVOTTO —