ORTICE – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORTICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanORTICE | Standard deviationORTICE | MeanORTICE ( 2023) | |
Eicosenoic acid (%) | 0.24 | 0.03 | 0.30 |
Eicosanoic acid (%) | 0.44 | 0.06 | 0.47 |
Heptadecenoic acid (%) | 0.08 | 0.04 | 0.07 |
Heptadecanoic acid (%) | 0.06 | 0.02 | 0.06 |
Linoleic acid (%) | 9.69 | 1.87 | 11.16 |
Linolenic acid (%) | 0.78 | 0.11 | 0.87 |
Oleic acid (%) | 71.58 | 2.96 | 69.82 |
Palmitic acid (%) | 13.45 | 1.25 | 13.27 |
Palmitoleic acid (%) | 0.79 | 0.23 | 0.84 |
Stearic acid (%) | 2.78 | 0.48 | 2.94 |
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 | 357 |
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 |