OTTOBRATICA – year 2019

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OTTOBRATICA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean OTTOBRATICA	Standard deviation OTTOBRATICA	Mean OTTOBRATICA ( 2019)
Eicosenoic acid (%)	0.28	0.06
Eicosanoic acid (%)	0.41	0.08	0.33
Heptadecenoic acid (%)	0.25	0.10	0.16
Heptadecanoic acid (%)	0.17	0.06	0.09
Linoleic acid (%)	9.21	1.33	10.42
Linolenic acid (%)	0.69	0.09	0.78
Oleic acid (%)	69.48	2.95	68.94
Palmitic acid (%)	15.76	1.93	15.51
Palmitoleic acid (%)	1.25	0.30	1.36
Stearic acid (%)	2.39	0.42	2.01
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).	379	159
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).	690	298	582

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