ORTICE – year 2019
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 ( 2019) | |
| Eicosenoic acid (%) | 0.24 | 0.03 | |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.30 |
| Heptadecenoic acid (%) | 0.08 | 0.04 | 0.07 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.04 |
| Linoleic acid (%) | 9.69 | 1.87 | 10.17 |
| Linolenic acid (%) | 0.78 | 0.11 | 0.75 |
| Oleic acid (%) | 71.58 | 2.96 | 69.77 |
| Palmitic acid (%) | 13.45 | 1.25 | 15.21 |
| Palmitoleic acid (%) | 0.79 | 0.23 | 1.13 |
| Stearic acid (%) | 2.78 | 0.48 | 2.23 |
| 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 | 640 |