Variety

GENTILE DI ANGHIARI

Sensory profile and fatty acid composition defined by 2 EVOO samples of GENTILE DI ANGHIARI in 2 years and come from 1 region.

Data of variety GENTILE DI ANGHIARI are related to years (in brackets the number of samples in each year): [2012 (1)] [2018 (1)] .

  • From region UMBRIA (2 samples) in years: [2012 (1 samples)] [2018 (1 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    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=2)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.340.340.350.00
    Heptadecenoic acid (%)0.100.090.100.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)6.645.627.661.02
    Linolenic acid (%)0.710.660.760.05
    Oleic acid (%)76.0875.2676.900.82
    Palmitic acid (%)12.9112.2613.550.64
    Palmitoleic acid (%)1.060.981.140.08
    Stearic acid (%)1.781.262.310.52
    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).    		70167872423

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