TONDA DI CAGLIARI

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

Data of variety TONDA DI CAGLIARI are related to years (in brackets the number of samples in each year): [2009 (1)] [2011 (1)] [2023 (1)] .

From region SARDEGNA (3 samples) in years: [2009 (1 samples)] [2011 (1 samples)] [2023 (1 samples)]

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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.23	0.23	0.23	0.00
Eicosanoic acid (%)	0.38	0.34	0.41	0.03
Heptadecenoic acid (%)	0.34	0.32	0.36	0.02
Heptadecanoic acid (%)	0.16	0.16	0.17	0.01
Linoleic acid (%)	13.94	13.34	14.43	0.45
Linolenic acid (%)	0.83	0.70	0.93	0.10
Oleic acid (%)	64.54	63.07	66.00	1.20
Palmitic acid (%)	16.34	14.96	17.31	1.00
Palmitoleic acid (%)	1.32	0.94	1.54	0.27
Stearic acid (%)	1.94	1.56	2.18	0.27
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).	321	321	321	0
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).	416	258	574	158

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