ORBETANA – year 2024 – Region MARCHE
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ORBETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanORBETANA | Standard deviationORBETANA | MeanORBETANA (MARCHE 2024) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.30 | 0.03 | 0.32 |
| Heptadecenoic acid (%) | 0.22 | 0.08 | 0.23 |
| Heptadecanoic acid (%) | 0.10 | 0.04 | 0.10 |
| Linoleic acid (%) | 10.00 | 2.47 | 15.74 |
| Linolenic acid (%) | 0.80 | 0.11 | 0.91 |
| Oleic acid (%) | 70.39 | 3.74 | 62.51 |
| Palmitic acid (%) | 14.76 | 1.26 | 16.24 |
| Palmitoleic acid (%) | 1.35 | 0.38 | 1.79 |
| Stearic acid (%) | 1.78 | 0.21 | 1.75 |
| 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 | 252 |
| 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 |