OTTOBRATICA – year 2020
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OTTOBRATICA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanOTTOBRATICA | Standard deviationOTTOBRATICA | MeanOTTOBRATICA ( 2020) | |
| Eicosenoic acid (%) | 0.28 | 0.06 | 0.31 |
| Eicosanoic acid (%) | 0.41 | 0.08 | 0.50 |
| Heptadecenoic acid (%) | 0.25 | 0.10 | 0.20 |
| Heptadecanoic acid (%) | 0.17 | 0.06 | 0.15 |
| Linoleic acid (%) | 9.21 | 1.33 | 7.62 |
| Linolenic acid (%) | 0.69 | 0.09 | 0.64 |
| Oleic acid (%) | 69.48 | 2.95 | 72.07 |
| Palmitic acid (%) | 15.76 | 1.93 | 14.48 |
| Palmitoleic acid (%) | 1.25 | 0.30 | 0.97 |
| Stearic acid (%) | 2.39 | 0.42 | 2.91 |
| 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 | 1,098 |