GENTILE DI ANGHIARI
Sensory profile and fatty acid composition defined by 2 EVOO samples of GENTILE DI ANGHIARI in 2 years and come from 1 region.
Data of variety GENTILE DI ANGHIARI are related to years (in brackets the number of samples in each year): [2012 (1)] [2018 (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 | 0.34 | 0.35 | 0.00 |
Heptadecenoic acid (%) | 0.10 | 0.09 | 0.10 | 0.00 |
Heptadecanoic acid (%) | 0.05 | 0.05 | 0.05 | 0.00 |
Linoleic acid (%) | 6.64 | 5.62 | 7.66 | 1.02 |
Linolenic acid (%) | 0.71 | 0.66 | 0.76 | 0.05 |
Oleic acid (%) | 76.08 | 75.26 | 76.90 | 0.82 |
Palmitic acid (%) | 12.91 | 12.26 | 13.55 | 0.64 |
Palmitoleic acid (%) | 1.06 | 0.98 | 1.14 | 0.08 |
Stearic acid (%) | 1.78 | 1.26 | 2.31 | 0.52 |
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). | 701 | 678 | 724 | 23 |