Detail

ROSCIOLA – year 2009

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

Sensory profile

Profilo sensoriale medio della cultivar   2009

Descriptive statistic of fatty acids composition (n=2)

Mean
ROSCIOLA
Standard deviation
ROSCIOLA
Mean
ROSCIOLA ( 2009)
Eicosenoic acid (%)0.260.03
Eicosanoic acid (%)0.310.030.29
Heptadecenoic acid (%)0.110.040.06
Heptadecanoic acid (%)0.070.050.03
Linoleic acid (%)8.701.637.63
Linolenic acid (%)0.690.110.83
Oleic acid (%)73.253.3473.99
Palmitic acid (%)13.681.8714.64
Palmitoleic acid (%)1.150.351.10
Stearic acid (%)1.760.341.36
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).
46012
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).
425219357

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