VERDELLO – Region SICILIA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar VERDELLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanVERDELLO | Standard deviationVERDELLO | MeanVERDELLO (SICILIA ) | |
| Eicosenoic acid (%) | 0.33 | 0.05 | 0.33 |
| Eicosanoic acid (%) | 0.36 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.14 | 0.04 | 0.14 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.08 |
| Linoleic acid (%) | 10.53 | 1.24 | 10.53 |
| Linolenic acid (%) | 0.71 | 0.08 | 0.71 |
| Oleic acid (%) | 70.36 | 1.81 | 70.36 |
| Palmitic acid (%) | 14.39 | 0.83 | 14.39 |
| Palmitoleic acid (%) | 1.07 | 0.15 | 1.07 |
| Stearic acid (%) | 1.95 | 0.49 | 1.95 |
| 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). | 319 | 0 | 319 |
| 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). | 399 | 179 | 399 |