TREP – year 2014 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TREP.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanTREP | Standard deviationTREP | MeanTREP (VENETO 2014) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.34 | 0.05 | 0.40 |
Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
Heptadecanoic acid (%) | 0.03 | 0.01 | 0.04 |
Linoleic acid (%) | 5.43 | 0.26 | 5.30 |
Linolenic acid (%) | 0.67 | 0.04 | 0.61 |
Oleic acid (%) | 78.80 | 0.69 | 79.53 |
Palmitic acid (%) | 11.59 | 0.65 | 10.97 |
Palmitoleic acid (%) | 0.90 | 0.31 | 0.61 |
Stearic acid (%) | 1.70 | 0.12 | 1.85 |
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). | 504 | 129 | 686 |