Variety

GORGAZZO

Sensory profile and fatty acid composition defined by 1 EVOO samples of GORGAZZO in 1 years and come from 1 region.

Data of variety GORGAZZO are related to years (in brackets the number of samples in each year): [2014 (1)] .

  • From region FRIULI (1 samples) in years: [2014 (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=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.390.390.390.00
    Heptadecenoic acid (%)0.080.080.080.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)4.994.994.990.00
    Linolenic acid (%)0.580.580.580.00
    Oleic acid (%)80.5680.5680.560.00
    Palmitic acid (%)10.3810.3810.380.00
    Palmitoleic acid (%)0.590.590.590.00
    Stearic acid (%)1.861.861.860.00
    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).
    5325325320

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