ORTOLANA – year 2022
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORTOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanORTOLANA | Standard deviationORTOLANA | MeanORTOLANA ( 2022) | |
Eicosenoic acid (%) | 0.28 | 0.02 | 0.30 |
Eicosanoic acid (%) | 0.43 | 0.01 | 0.41 |
Heptadecenoic acid (%) | 0.14 | 0.02 | 0.16 |
Heptadecanoic acid (%) | 0.11 | 0.02 | 0.13 |
Linoleic acid (%) | 10.39 | 1.73 | 8.66 |
Linolenic acid (%) | 0.85 | 0.01 | 0.86 |
Oleic acid (%) | 71.67 | 3.67 | 75.34 |
Palmitic acid (%) | 12.36 | 1.73 | 10.64 |
Palmitoleic acid (%) | 0.84 | 0.18 | 0.66 |
Stearic acid (%) | 2.75 | 0.09 | 2.66 |
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). | 329 | 63 | 392 |
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). |