ROSSELLINO – year 2018
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ROSSELLINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanROSSELLINO | Standard deviationROSSELLINO | MeanROSSELLINO ( 2018) | |
Eicosenoic acid (%) | 0.26 | 0.01 | |
Eicosanoic acid (%) | 0.32 | 0.14 | 0.23 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
Linoleic acid (%) | 7.70 | 2.11 | 10.61 |
Linolenic acid (%) | 0.74 | 0.15 | 0.66 |
Oleic acid (%) | 73.77 | 4.15 | 66.95 |
Palmitic acid (%) | 14.14 | 1.87 | 17.63 |
Palmitoleic acid (%) | 1.01 | 0.26 | 1.36 |
Stearic acid (%) | 1.81 | 0.33 | 1.97 |
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). | |||
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). | 882 | 246 | 1,080 |