ORBETANA – year 2023 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORBETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanORBETANA | Standard deviationORBETANA | MeanORBETANA (MARCHE 2023) | |
Eicosenoic acid (%) | 0.25 | 0.03 | 0.27 |
Eicosanoic acid (%) | 0.30 | 0.03 | 0.34 |
Heptadecenoic acid (%) | 0.22 | 0.08 | 0.23 |
Heptadecanoic acid (%) | 0.10 | 0.04 | 0.10 |
Linoleic acid (%) | 10.00 | 2.47 | 11.44 |
Linolenic acid (%) | 0.80 | 0.11 | 0.81 |
Oleic acid (%) | 70.39 | 3.74 | 67.04 |
Palmitic acid (%) | 14.76 | 1.26 | 16.15 |
Palmitoleic acid (%) | 1.35 | 0.38 | 1.54 |
Stearic acid (%) | 1.78 | 0.21 | 1.90 |
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). | 308 | 55 | 359 |
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). | 383 | 165 |