TORTIGLIONE – year 2018 – 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)
MeanTORTIGLIONE | Standard deviationTORTIGLIONE | MeanTORTIGLIONE (ABRUZZO 2018) | |
Eicosenoic acid (%) | 0.26 | 0.00 | |
Eicosanoic acid (%) | 0.34 | 0.08 | 0.25 |
Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
Heptadecanoic acid (%) | 0.14 | 0.22 | 0.05 |
Linoleic acid (%) | 7.09 | 0.56 | 7.33 |
Linolenic acid (%) | 0.71 | 0.05 | 0.68 |
Oleic acid (%) | 73.85 | 2.01 | 70.77 |
Palmitic acid (%) | 14.47 | 1.80 | 17.19 |
Palmitoleic acid (%) | 1.02 | 0.22 | 1.32 |
Stearic acid (%) | 2.08 | 0.28 | 2.07 |
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 | 753 |