MERLINA
Sensory profile and fatty acid composition defined by 2 EVOO samples of MERLINA in 2 years and come from 1 region.
Data of variety MERLINA are related to years (in brackets the number of samples in each year): [2019 (1)] [2022 (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 (%) | 0.28 | 0.28 | 0.28 | 0.00 |
Eicosanoic acid (%) | 0.42 | 0.32 | 0.52 | 0.10 |
Heptadecenoic acid (%) | 0.11 | 0.09 | 0.13 | 0.02 |
Heptadecanoic acid (%) | 0.06 | 0.04 | 0.08 | 0.02 |
Linoleic acid (%) | 13.97 | 13.64 | 14.29 | 0.33 |
Linolenic acid (%) | 0.62 | 0.58 | 0.67 | 0.05 |
Oleic acid (%) | 66.39 | 65.94 | 66.84 | 0.45 |
Palmitic acid (%) | 14.56 | 14.20 | 14.93 | 0.37 |
Palmitoleic acid (%) | 1.27 | 1.25 | 1.29 | 0.02 |
Stearic acid (%) | 2.16 | 1.97 | 2.35 | 0.19 |
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). | 604 | 604 | 604 | 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). | 479 | 479 | 479 | 0 |