LIMONA

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

Data of variety LIMONA are related to years (in brackets the number of samples in each year): [2023 (1)] .

From region UMBRIA (1 samples) in years: [2023 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

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

Fatty acids composition

Statistical moments of fatty acids composition (n=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.28	0.28	0.28	0.00
Eicosanoic acid (%)	0.37	0.37	0.37	0.00
Heptadecenoic acid (%)	0.07	0.07	0.07	0.00
Heptadecanoic acid (%)	0.05	0.05	0.05	0.00
Linoleic acid (%)	7.03	7.03	7.03	0.00
Linolenic acid (%)	0.58	0.58	0.58	0.00
Oleic acid (%)	76.12	76.12	76.12	0.00
Palmitic acid (%)	12.15	12.15	12.15	0.00
Palmitoleic acid (%)	0.93	0.93	0.93	0.00
Stearic acid (%)	2.27	2.27	2.27	0.00
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).	455	455	455	0
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).

— Back to the varieties —