TORTIGLIONE – year 2006 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TORTIGLIONE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TORTIGLIONE	Standard deviation TORTIGLIONE	Mean TORTIGLIONE (ABRUZZO 2006)
Eicosenoic acid (%)	0.26	0.00
Eicosanoic acid (%)	0.34	0.08	0.42
Heptadecenoic acid (%)	0.08	0.02	0.10
Heptadecanoic acid (%)	0.14	0.22	0.05
Linoleic acid (%)	7.09	0.56	6.96
Linolenic acid (%)	0.71	0.05	0.67
Oleic acid (%)	73.85	2.01	77.43
Palmitic acid (%)	14.47	1.80	11.18
Palmitoleic acid (%)	1.02	0.22	0.72
Stearic acid (%)	2.08	0.28	2.05
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).	675	111	655

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