Variety

NERA DI GONNOS

Sensory profile and fatty acid composition defined by 3 EVOO samples of NERA DI GONNOS in 3 years and come from 1 region.

Data of variety NERA DI GONNOS are related to years (in brackets the number of samples in each year): [2015 (1)] [2016 (1)] [2018 (1)] .

  • From region SARDEGNA (3 samples) in years: [2015 (1 samples)] [2016 (1 samples)] [2018 (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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.350.330.370.02
    Heptadecenoic acid (%)0.230.080.350.11
    Heptadecanoic acid (%)0.120.050.170.05
    Linoleic acid (%)12.729.7214.922.20
    Linolenic acid (%)0.660.620.700.03
    Oleic acid (%)66.1061.3871.584.20
    Palmitic acid (%)15.8413.7318.111.79
    Palmitoleic acid (%)1.350.931.700.32
    Stearic acid (%)2.231.992.440.19
    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).    		36732943347

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