ORTICE – year 2013
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ORTICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanORTICE | Standard deviationORTICE | MeanORTICE ( 2013) | |
Eicosenoic acid (%) | 0.24 | 0.03 | |
Eicosanoic acid (%) | 0.44 | 0.06 | 0.42 |
Heptadecenoic acid (%) | 0.08 | 0.04 | 0.14 |
Heptadecanoic acid (%) | 0.06 | 0.02 | 0.07 |
Linoleic acid (%) | 9.69 | 1.87 | 9.10 |
Linolenic acid (%) | 0.78 | 0.11 | 0.68 |
Oleic acid (%) | 71.58 | 2.96 | 71.58 |
Palmitic acid (%) | 13.45 | 1.25 | 14.11 |
Palmitoleic acid (%) | 0.79 | 0.23 | 0.92 |
Stearic acid (%) | 2.78 | 0.48 | 2.70 |
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). | 413 | 83 | |
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). | 593 | 192 | 497 |