RAJA – Region LAZIO
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar RAJA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanRAJA | Standard deviationRAJA | MeanRAJA (LAZIO ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.36 | 0.04 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.90 | 1.15 | 7.90 |
| Linolenic acid (%) | 0.61 | 0.07 | 0.61 |
| Oleic acid (%) | 74.70 | 0.69 | 74.70 |
| Palmitic acid (%) | 13.24 | 0.40 | 13.24 |
| Palmitoleic acid (%) | 0.93 | 0.19 | 0.93 |
| Stearic acid (%) | 1.85 | 0.35 | 1.85 |
| 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). | 401 | 115 | 401 |