Variety

SELVATICO

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

Data of variety SELVATICO are related to years (in brackets the number of samples in each year): [2009 (2)] .

  • From region EMILIA-ROMAGNA (2 samples) in years: [2009 (2 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 (%)0.320.310.330.01
    Heptadecenoic acid (%)0.050.050.060.00
    Heptadecanoic acid (%)0.030.020.040.01
    Linoleic acid (%)6.966.827.090.13
    Linolenic acid (%)0.840.820.870.03
    Oleic acid (%)75.0174.5475.490.47
    Palmitic acid (%)14.0813.7314.430.35
    Palmitoleic acid (%)0.970.881.060.09
    Stearic acid (%)1.651.571.720.07
    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).
    51650552610

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