TONDA DI STRONGOLI – year 2006 – Region CALABRIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DI STRONGOLI.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TONDA DI STRONGOLI	Standard deviation TONDA DI STRONGOLI	Mean TONDA DI STRONGOLI (CALABRIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.03	0.44
Heptadecenoic acid (%)	0.18	0.07	0.07
Heptadecanoic acid (%)	0.09	0.03	0.05
Linoleic acid (%)	9.33	1.28	10.19
Linolenic acid (%)	0.73	0.10	0.72
Oleic acid (%)	71.35	1.26	71.35
Palmitic acid (%)	14.06	0.88	12.75
Palmitoleic acid (%)	1.03	0.24	0.62
Stearic acid (%)	2.57	0.63	3.63
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).	441	140	510

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