PERANZANA – year 2019 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PERANZANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanPERANZANA | Standard deviationPERANZANA | MeanPERANZANA (MARCHE 2019) | |
Eicosenoic acid (%) | 0.30 | 0.03 | |
Eicosanoic acid (%) | 0.39 | 0.06 | 0.36 |
Heptadecenoic acid (%) | 0.08 | 0.03 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
Linoleic acid (%) | 9.76 | 1.23 | 10.25 |
Linolenic acid (%) | 0.74 | 0.10 | 0.72 |
Oleic acid (%) | 71.80 | 1.93 | 70.50 |
Palmitic acid (%) | 13.68 | 1.10 | 14.43 |
Palmitoleic acid (%) | 0.96 | 0.17 | 1.14 |
Stearic acid (%) | 2.11 | 0.40 | 2.02 |
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). | 375 | 89 | |
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). | 474 | 168 | 716 |