POSOLA – year 2016 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar POSOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanPOSOLA | Standard deviationPOSOLA | MeanPOSOLA (ABRUZZO 2016) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.33 | 0.04 | 0.29 |
Heptadecenoic acid (%) | 0.27 | 0.03 | 0.30 |
Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
Linoleic acid (%) | 15.33 | 1.01 | 16.34 |
Linolenic acid (%) | 0.71 | 0.01 | 0.70 |
Oleic acid (%) | 62.02 | 2.35 | 59.67 |
Palmitic acid (%) | 16.77 | 0.97 | 17.74 |
Palmitoleic acid (%) | 2.25 | 0.77 | 3.03 |
Stearic acid (%) | 1.91 | 0.33 | 1.58 |
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). | |||
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). | 526 | 234 | 292 |