PERANZANA – Region PUGLIA
Sensory profile and fatty acids composition defined by 164 EVOO samples of cultivar PERANZANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=164)
MeanPERANZANA | Standard deviationPERANZANA | MeanPERANZANA (PUGLIA ) | |
Eicosenoic acid (%) | 0.30 | 0.03 | 0.30 |
Eicosanoic acid (%) | 0.39 | 0.06 | 0.39 |
Heptadecenoic acid (%) | 0.08 | 0.03 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
Linoleic acid (%) | 9.76 | 1.23 | 9.79 |
Linolenic acid (%) | 0.74 | 0.10 | 0.74 |
Oleic acid (%) | 71.80 | 1.93 | 71.78 |
Palmitic acid (%) | 13.68 | 1.10 | 13.66 |
Palmitoleic acid (%) | 0.96 | 0.17 | 0.95 |
Stearic acid (%) | 2.11 | 0.40 | 2.11 |
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 | 380 |
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 | 469 |