Variety

MARZEMINA

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

Data of variety MARZEMINA are related to years (in brackets the number of samples in each year): [2021 (1)] .

  • From region VENETO (1 samples) in years: [2021 (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 (%)0.270.270.270.00
    Eicosanoic acid (%)0.370.370.370.00
    Heptadecenoic acid (%)0.080.080.080.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)6.146.146.140.00
    Linolenic acid (%)0.790.790.790.00
    Oleic acid (%)75.6975.6975.690.00
    Palmitic acid (%)13.4813.4813.480.00
    Palmitoleic acid (%)0.910.910.910.00
    Stearic acid (%)2.082.082.080.00
    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).
    9099099090

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