PAESANA BIANCA – year 2006
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PAESANA BIANCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPAESANA BIANCA | Standard deviationPAESANA BIANCA | MeanPAESANA BIANCA ( 2006) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.40 | 0.03 | 0.36 |
| Heptadecenoic acid (%) | 0.07 | 0.04 | 0.01 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.78 | 0.85 | 6.00 |
| Linolenic acid (%) | 0.69 | 0.06 | 0.61 |
| Oleic acid (%) | 77.55 | 1.30 | 79.25 |
| Palmitic acid (%) | 11.70 | 0.67 | 10.69 |
| Palmitoleic acid (%) | 0.75 | 0.09 | 0.62 |
| Stearic acid (%) | 1.66 | 0.26 | 1.93 |
| 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). | 388 | 94 | 511 |