Variety

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)] .

  • From region LIGURIA (2 samples) in years: [2019 (1 samples)] [2022 (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=2)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.280.280.00
    Eicosanoic acid (%)0.420.320.520.10
    Heptadecenoic acid (%)0.110.090.130.02
    Heptadecanoic acid (%)0.060.040.080.02
    Linoleic acid (%)13.9713.6414.290.33
    Linolenic acid (%)0.620.580.670.05
    Oleic acid (%)66.3965.9466.840.45
    Palmitic acid (%)14.5614.2014.930.37
    Palmitoleic acid (%)1.271.251.290.02
    Stearic acid (%)2.161.972.350.19
    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).
    6046046040
    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).
    4794794790

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