COLOMBAIA

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

Data of variety COLOMBAIA are related to years (in brackets the number of samples in each year): [2022 (1)] .

From region LIGURIA (1 samples) in years: [2022 (1 samples)]

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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.19	0.19	0.19	0.00
Eicosanoic acid (%)	0.31	0.31	0.31	0.00
Heptadecenoic acid (%)	0.07	0.07	0.07	0.00
Heptadecanoic acid (%)	0.03	0.03	0.03	0.00
Linoleic acid (%)	18.65	18.65	18.65	0.00
Linolenic acid (%)	0.57	0.57	0.57	0.00
Oleic acid (%)	60.83	60.83	60.83	0.00
Palmitic acid (%)	15.42	15.42	15.42	0.00
Palmitoleic acid (%)	1.48	1.48	1.48	0.00
Stearic acid (%)	2.34	2.34	2.34	0.00
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).	608	608	608	0
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).

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