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)] .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 (%) | ||||
Eicosanoic acid (%) | 0.34 | 0.31 | 0.37 | 0.03 |
Heptadecenoic acid (%) | 0.08 | 0.07 | 0.09 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.04 | 0.04 | 0.00 |
Linoleic acid (%) | 6.55 | 6.43 | 6.68 | 0.12 |
Linolenic acid (%) | 0.78 | 0.76 | 0.81 | 0.03 |
Oleic acid (%) | 77.38 | 76.36 | 78.40 | 1.02 |
Palmitic acid (%) | 11.96 | 11.31 | 12.60 | 0.64 |
Palmitoleic acid (%) | 0.64 | 0.50 | 0.78 | 0.14 |
Stearic acid (%) | 1.95 | 1.83 | 2.08 | 0.12 |
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). | 356 | 280 | 433 | 76 |