Variety

MINUTELLA

Sensory profile and fatty acid composition defined by 2 EVOO samples of MINUTELLA in 2 years and come from 1 region.

Data of variety MINUTELLA are related to years (in brackets the number of samples in each year): [2012 (1)] [2013 (1)] .

  • From region LAZIO (2 samples) in years: [2012 (1 samples)] [2013 (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 (%)
    Eicosanoic acid (%)0.340.310.370.03
    Heptadecenoic acid (%)0.080.070.090.01
    Heptadecanoic acid (%)0.040.040.040.00
    Linoleic acid (%)6.556.436.680.12
    Linolenic acid (%)0.780.760.810.03
    Oleic acid (%)77.3876.3678.401.02
    Palmitic acid (%)11.9611.3112.600.64
    Palmitoleic acid (%)0.640.500.780.14
    Stearic acid (%)1.951.832.080.12
    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).
    35628043376

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