ORFANA – year 2010 – 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)

	Mean ORFANA	Standard deviation ORFANA	Mean ORFANA (EMILIA-ROMAGNA 2010)
Eicosenoic acid (%)	0.29	0.01
Eicosanoic acid (%)	0.38	0.03	0.39
Heptadecenoic acid (%)	0.23	0.04	0.25
Heptadecanoic acid (%)	0.12	0.02	0.13
Linoleic acid (%)	7.84	0.32	8.23
Linolenic acid (%)	0.80	0.07	0.69
Oleic acid (%)	74.23	1.66	73.45
Palmitic acid (%)	13.02	1.42	13.46
Palmitoleic acid (%)	1.02	0.37	0.88
Stearic acid (%)	1.96	0.25	2.19
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	454

— Back to the variety ORFANA —