Variety

GARGNA

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

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

  • From region LOMBARDIA (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 (%)0.320.290.350.03
    Heptadecenoic acid (%)0.070.050.090.02
    Heptadecanoic acid (%)0.030.020.040.01
    Linoleic acid (%)8.658.538.780.12
    Linolenic acid (%)0.620.600.630.01
    Oleic acid (%)71.6870.6472.721.04
    Palmitic acid (%)15.2414.0716.421.18
    Palmitoleic acid (%)1.201.131.270.07
    Stearic acid (%)1.931.622.240.31
    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).
    482358605124

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