ROSCIOLA COLLI ESINI – year 2016 – Region MARCHE

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ROSCIOLA COLLI ESINI.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean ROSCIOLA COLLI ESINI	Standard deviation ROSCIOLA COLLI ESINI	Mean ROSCIOLA COLLI ESINI (MARCHE 2016)
Eicosenoic acid (%)	0.28	0.02
Eicosanoic acid (%)	0.35	0.05	0.34
Heptadecenoic acid (%)	0.08	0.01	0.07
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	8.30	1.19	8.28
Linolenic acid (%)	0.67	0.08	0.66
Oleic acid (%)	72.12	1.81	71.44
Palmitic acid (%)	14.57	0.74	15.22
Palmitoleic acid (%)	1.28	0.19	1.35
Stearic acid (%)	2.23	0.17	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).	451	72
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).	440	162	427

— Back to the variety ROSCIOLA COLLI ESINI —