MARINESE
Sensory profile and fatty acid composition defined by 3 EVOO samples of MARINESE in 2 years and come from 1 region.
Data of variety MARINESE are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (2)] .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=3)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.25 | 0.23 | 0.27 | 0.02 |
Eicosanoic acid (%) | 0.39 | 0.31 | 0.52 | 0.10 |
Heptadecenoic acid (%) | 0.07 | 0.05 | 0.09 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.02 | 0.05 | 0.01 |
Linoleic acid (%) | 5.82 | 4.77 | 6.35 | 0.74 |
Linolenic acid (%) | 0.75 | 0.64 | 0.85 | 0.08 |
Oleic acid (%) | 74.58 | 73.94 | 75.23 | 0.52 |
Palmitic acid (%) | 14.30 | 13.99 | 14.67 | 0.28 |
Palmitoleic acid (%) | 1.53 | 1.33 | 1.79 | 0.19 |
Stearic acid (%) | 2.11 | 1.83 | 2.61 | 0.35 |
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). | 448 | 381 | 515 | 67 |
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). | 987 | 987 | 987 | 0 |