ROSCIOLA COLLI ESINI – Region MARCHE
Sensory profile and fatty acids composition defined by 13 EVOO samples of cultivar ROSCIOLA COLLI ESINI.
Sensory profile
Descriptive statistic of fatty acids composition (n=13)
| MeanROSCIOLA COLLI ESINI | Standard deviationROSCIOLA COLLI ESINI | MeanROSCIOLA COLLI ESINI (MARCHE ) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.35 | 0.04 | 0.35 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 8.39 | 1.18 | 8.39 |
| Linolenic acid (%) | 0.68 | 0.08 | 0.68 |
| Oleic acid (%) | 71.93 | 1.85 | 71.93 |
| Palmitic acid (%) | 14.66 | 0.77 | 14.66 |
| Palmitoleic acid (%) | 1.29 | 0.19 | 1.29 |
| Stearic acid (%) | 2.22 | 0.17 | 2.22 |
| 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). | 440 | 65 | 440 |
| 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 | 440 |