Variety

GHIANNARA

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

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

  • From region ABRUZZO (1 samples) in years: [2022 (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=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.250.250.00
    Eicosanoic acid (%)0.380.380.380.00
    Heptadecenoic acid (%)0.130.130.130.00
    Heptadecanoic acid (%)0.070.070.070.00
    Linoleic acid (%)4.194.194.190.00
    Linolenic acid (%)0.820.820.820.00
    Oleic acid (%)76.8576.8576.850.00
    Palmitic acid (%)13.5313.5313.530.00
    Palmitoleic acid (%)1.131.131.130.00
    Stearic acid (%)2.492.492.490.00
    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).
    4204204200
    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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