ROSCIOLA COLLI ESINI – year 2023 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ROSCIOLA COLLI ESINI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanROSCIOLA COLLI ESINI | Standard deviationROSCIOLA COLLI ESINI | MeanROSCIOLA COLLI ESINI (MARCHE 2023) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.37 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 8.30 | 1.19 | 9.09 |
| Linolenic acid (%) | 0.67 | 0.08 | 0.73 |
| Oleic acid (%) | 72.12 | 1.81 | 70.34 |
| Palmitic acid (%) | 14.57 | 0.74 | 15.27 |
| Palmitoleic acid (%) | 1.28 | 0.19 | 1.39 |
| Stearic acid (%) | 2.23 | 0.17 | 2.28 |
| 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 | 358 |
| 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 |