PERANZANA – Region PIEMONTE
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 (PIEMONTE ) | |
| Eicosenoic acid (%) | 0.30 | 0.03 | 0.29 |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.33 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 9.76 | 1.23 | 6.35 |
| Linolenic acid (%) | 0.74 | 0.10 | 0.75 |
| Oleic acid (%) | 71.80 | 1.93 | 75.26 |
| Palmitic acid (%) | 13.68 | 1.10 | 13.65 |
| Palmitoleic acid (%) | 0.96 | 0.17 | 1.18 |
| Stearic acid (%) | 2.11 | 0.40 | 1.93 |
| 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 | 340 |
| 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 |