Variety

0 results

Sensory profile and fatty acid composition defined by 0 EVOO samples of in 0 years and come from 0 results0 region.

Data of variety are related to years (in brackets the number of samples in each year): .

Sensory profile

Sensory profile of 0 results

Sensory profile description

Sensory profile and confidence limit of the mean (95%)

Sensory profile of  and CLM of the mean

Fatty acids composition

Fatty acids composition of cultivar

Statistical moments of fatty acids composition (n=0)

MeanMinMaxStandard
deviation
Eicosenoic acid (%)
Eicosanoic acid (%)
Heptadecenoic acid (%)
Heptadecanoic acid (%)
Linoleic acid (%)
Linolenic acid (%)
Oleic acid (%)
Palmitic acid (%)
Palmitoleic acid (%)
Stearic acid (%)
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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