RAZZO – year 2010
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAZZO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanRAZZO | Standard deviationRAZZO | MeanRAZZO ( 2010) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.35 | 0.02 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.08 |
| Linoleic acid (%) | 7.42 | 1.04 | 7.06 |
| Linolenic acid (%) | 0.73 | 0.16 | 0.49 |
| Oleic acid (%) | 74.48 | 1.43 | 73.87 |
| Palmitic acid (%) | 13.90 | 0.59 | 14.64 |
| Palmitoleic acid (%) | 0.91 | 0.09 | 0.88 |
| Stearic acid (%) | 1.86 | 0.30 | 2.27 |
| 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). | 809 | 219 | 718 |