TERMITE DI BITETTO – year 2024
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TERMITE DI BITETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTERMITE DI BITETTO | Standard deviationTERMITE DI BITETTO | MeanTERMITE DI BITETTO ( 2024) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.33 |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.29 | 0.34 | 7.15 |
| Linolenic acid (%) | 0.73 | 0.06 | 0.67 |
| Oleic acid (%) | 72.31 | 0.68 | 72.72 |
| Palmitic acid (%) | 14.81 | 0.53 | 14.29 |
| Palmitoleic acid (%) | 1.91 | 0.24 | 2.16 |
| Stearic acid (%) | 2.04 | 0.17 | 1.98 |
| 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). | 242 | 28 | 214 |
| 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). | 478 | 159 |