RAJA – year 2013 – Region LAZIO

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAJA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RAJA	Standard deviation RAJA	Mean RAJA (LAZIO 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.36	0.04	0.36
Heptadecenoic acid (%)	0.08	0.01	0.07
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	7.90	1.15	6.51
Linolenic acid (%)	0.61	0.07	0.62
Oleic acid (%)	74.70	0.69	75.74
Palmitic acid (%)	13.24	0.40	13.62
Palmitoleic acid (%)	0.93	0.19	0.81
Stearic acid (%)	1.85	0.35	1.94
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	589

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