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)] .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 (%) | 0.32 | 0.31 | 0.33 | 0.01 |
Heptadecenoic acid (%) | 0.05 | 0.05 | 0.06 | 0.00 |
Heptadecanoic acid (%) | 0.03 | 0.02 | 0.04 | 0.01 |
Linoleic acid (%) | 6.96 | 6.82 | 7.09 | 0.13 |
Linolenic acid (%) | 0.84 | 0.82 | 0.87 | 0.03 |
Oleic acid (%) | 75.01 | 74.54 | 75.49 | 0.47 |
Palmitic acid (%) | 14.08 | 13.73 | 14.43 | 0.35 |
Palmitoleic acid (%) | 0.97 | 0.88 | 1.06 | 0.09 |
Stearic acid (%) | 1.65 | 1.57 | 1.72 | 0.07 |
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). | 516 | 505 | 526 | 10 |