SARGANO DI FERMO – year 2009 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SARGANO DI FERMO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSARGANO DI FERMO | Standard deviationSARGANO DI FERMO | MeanSARGANO DI FERMO (MARCHE 2009) | |
| Eicosenoic acid (%) | 0.27 | 0.00 | |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.25 |
| Heptadecenoic acid (%) | 0.10 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.03 |
| Linoleic acid (%) | 9.24 | 2.00 | 6.35 |
| Linolenic acid (%) | 0.72 | 0.13 | 1.00 |
| Oleic acid (%) | 72.07 | 3.19 | 76.85 |
| Palmitic acid (%) | 14.05 | 1.17 | 13.33 |
| Palmitoleic acid (%) | 1.27 | 0.37 | 0.91 |
| Stearic acid (%) | 1.79 | 0.23 | 1.14 |
| 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). | 475 | 0 | |
| 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). | 414 | 167 | 207 |