ROSCIOLA – year 2009 – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ROSCIOLA	Standard deviation ROSCIOLA	Mean ROSCIOLA (LAZIO 2009)
Eicosenoic acid (%)	0.26	0.03
Eicosanoic acid (%)	0.31	0.03	0.27
Heptadecenoic acid (%)	0.11	0.04	0.06
Heptadecanoic acid (%)	0.07	0.05	0.03
Linoleic acid (%)	8.70	1.63	6.77
Linolenic acid (%)	0.69	0.11	0.84
Oleic acid (%)	73.25	3.34	75.11
Palmitic acid (%)	13.68	1.87	14.45
Palmitoleic acid (%)	1.15	0.35	1.06
Stearic acid (%)	1.76	0.34	1.35
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).	460	12
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).	425	219	404

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