PERANZANA – year 2010 – Region PUGLIA

Sensory profile and fatty acids composition defined by 7 EVOO samples of cultivar PERANZANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=7)

	Mean PERANZANA	Standard deviation PERANZANA	Mean PERANZANA (PUGLIA 2010)
Eicosenoic acid (%)	0.30	0.03
Eicosanoic acid (%)	0.39	0.06	0.38
Heptadecenoic acid (%)	0.08	0.03	0.10
Heptadecanoic acid (%)	0.05	0.02	0.05
Linoleic acid (%)	9.76	1.23	8.75
Linolenic acid (%)	0.74	0.10	0.67
Oleic acid (%)	71.80	1.93	72.77
Palmitic acid (%)	13.68	1.10	14.06
Palmitoleic acid (%)	0.96	0.17	0.90
Stearic acid (%)	2.11	0.40	1.98
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	336

— Back to the variety PERANZANA —