Variety

MINIOL

Sensory profile and fatty acid composition defined by 3 EVOO samples of MINIOL in 3 years and come from 1 region.

Data of variety MINIOL are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (1)] [2016 (1)] .

  • From region LOMBARDIA (3 samples) in years: [2013 (1 samples)] [2014 (1 samples)] [2016 (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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.320.310.340.01
    Heptadecenoic acid (%)0.090.080.090.00
    Heptadecanoic acid (%)0.040.040.050.00
    Linoleic acid (%)6.686.227.080.35
    Linolenic acid (%)0.700.650.760.05
    Oleic acid (%)74.7972.5977.261.92
    Palmitic acid (%)14.1212.3116.071.54
    Palmitoleic acid (%)0.990.861.110.10
    Stearic acid (%)1.851.781.990.10
    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).    		7653301,062314

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