Detail

RASARA – year 2013

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

Sensory profile

Profilo sensoriale medio della cultivar   2013

Descriptive statistic of fatty acids composition (n=1)

Mean
RASARA
Standard deviation
RASARA
Mean
RASARA ( 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.300.000.30
Heptadecenoic acid (%)0.090.000.09
Heptadecanoic acid (%)0.040.000.04
Linoleic acid (%)6.400.006.40
Linolenic acid (%)0.710.000.71
Oleic acid (%)74.710.0074.71
Palmitic acid (%)14.520.0014.52
Palmitoleic acid (%)1.220.001.22
Stearic acid (%)1.770.001.77
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).
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