RAIO – year 2013 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanRAIO | Standard deviationRAIO | MeanRAIO (UMBRIA 2013) | |
Eicosenoic acid (%) | 0.28 | 0.03 | |
Eicosanoic acid (%) | 0.35 | 0.03 | 0.33 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.06 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 7.17 | 0.92 | 6.59 |
Linolenic acid (%) | 0.62 | 0.08 | 0.50 |
Oleic acid (%) | 76.41 | 1.48 | 77.87 |
Palmitic acid (%) | 12.01 | 0.74 | 11.64 |
Palmitoleic acid (%) | 0.83 | 0.16 | 0.64 |
Stearic acid (%) | 2.14 | 0.23 | 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). | 397 | 62 | |
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). | 613 | 241 | 716 |