ZAITUNA

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

Data of variety ZAITUNA are related to years (in brackets the number of samples in each year): [2024 (1)] .

From region SICILIA (1 samples) in years: [2024 (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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.31	0.31	0.31	0.00
Eicosanoic acid (%)	0.58	0.58	0.58	0.00
Heptadecenoic acid (%)	0.29	0.29	0.29	0.00
Heptadecanoic acid (%)	0.19	0.19	0.19	0.00
Linoleic acid (%)	10.15	10.15	10.15	0.00
Linolenic acid (%)	0.73	0.73	0.73	0.00
Oleic acid (%)	67.28	67.28	67.28	0.00
Palmitic acid (%)	15.51	15.51	15.51	0.00
Palmitoleic acid (%)	1.19	1.19	1.19	0.00
Stearic acid (%)	3.52	3.52	3.52	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).	300	300	300	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).

— Back to the varieties —