ORFANA – year 2006 – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORFANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanORFANA | Standard deviationORFANA | MeanORFANA (EMILIA-ROMAGNA 2006) | |
| Eicosenoic acid (%) | 0.29 | 0.01 | |
| Eicosanoic acid (%) | 0.38 | 0.03 | 0.43 |
| Heptadecenoic acid (%) | 0.23 | 0.04 | 0.25 |
| Heptadecanoic acid (%) | 0.12 | 0.02 | 0.12 |
| Linoleic acid (%) | 7.84 | 0.32 | 7.55 |
| Linolenic acid (%) | 0.80 | 0.07 | 0.91 |
| Oleic acid (%) | 74.23 | 1.66 | 77.51 |
| Palmitic acid (%) | 13.02 | 1.42 | 10.20 |
| Palmitoleic acid (%) | 1.02 | 0.37 | 0.57 |
| Stearic acid (%) | 1.96 | 0.25 | 2.01 |
| 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). | 224 | 0 | |
| 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). | 441 | 72 | 495 |