PASOLA
Sensory profile and fatty acid composition defined by 1 EVOO samples of PASOLA in 1 years and come from 1 region.
Data of variety PASOLA are related to years (in brackets the number of samples in each year): [2016 (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=1)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.29 | 0.29 | 0.29 | 0.00 |
Heptadecenoic acid (%) | 0.08 | 0.08 | 0.08 | 0.00 |
Heptadecanoic acid (%) | 0.04 | 0.04 | 0.04 | 0.00 |
Linoleic acid (%) | 8.17 | 8.17 | 8.17 | 0.00 |
Linolenic acid (%) | 0.70 | 0.70 | 0.70 | 0.00 |
Oleic acid (%) | 70.12 | 70.12 | 70.12 | 0.00 |
Palmitic acid (%) | 15.76 | 15.76 | 15.76 | 0.00 |
Palmitoleic acid (%) | 2.77 | 2.77 | 2.77 | 0.00 |
Stearic acid (%) | 1.68 | 1.68 | 1.68 | 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). | ||||
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). | 527 | 527 | 527 | 0 |