Detail

TREP – year 2013 – Region VENETO

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

Sensory profile

Profilo sensoriale medio della cultivar  VENETO 2013

Descriptive statistic of fatty acids composition (n=1)

Mean
TREP
Standard deviation
TREP
Mean
TREP (VENETO 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.340.050.33
Heptadecenoic acid (%)0.090.000.09
Heptadecanoic acid (%)0.030.010.02
Linoleic acid (%)5.430.265.20
Linolenic acid (%)0.670.040.70
Oleic acid (%)78.800.6977.88
Palmitic acid (%)11.590.6512.49
Palmitoleic acid (%)0.900.311.34
Stearic acid (%)1.700.121.71
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).
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