MADONNA DELL IMPRUNETA
Sensory profile and fatty acid composition defined by 2 EVOO samples of MADONNA DELL IMPRUNETA in 2 years and come from 1 region.
Data of variety MADONNA DELL IMPRUNETA are related to years (in brackets the number of samples in each year): [2012 (1)] [2019 (1)] .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=2)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.35 | 0.32 | 0.39 | 0.03 |
Heptadecenoic acid (%) | 0.07 | 0.07 | 0.07 | 0.00 |
Heptadecanoic acid (%) | 0.03 | 0.03 | 0.04 | 0.00 |
Linoleic acid (%) | 6.55 | 5.61 | 7.49 | 0.94 |
Linolenic acid (%) | 0.76 | 0.74 | 0.78 | 0.02 |
Oleic acid (%) | 75.08 | 74.45 | 75.72 | 0.64 |
Palmitic acid (%) | 13.76 | 13.51 | 14.00 | 0.24 |
Palmitoleic acid (%) | 0.99 | 0.98 | 0.99 | 0.00 |
Stearic acid (%) | 2.11 | 1.74 | 2.47 | 0.37 |
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). | 826 | 629 | 1,023 | 197 |