GIARRAFFA – year 2007 – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GIARRAFFA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGIARRAFFA | Standard deviationGIARRAFFA | MeanGIARRAFFA (SICILIA 2007) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.37 | 0.04 | 0.36 |
| Heptadecenoic acid (%) | 0.23 | 0.09 | 0.21 |
| Heptadecanoic acid (%) | 0.12 | 0.04 | 0.10 |
| Linoleic acid (%) | 9.97 | 0.75 | 10.81 |
| Linolenic acid (%) | 0.84 | 0.13 | 0.79 |
| Oleic acid (%) | 70.25 | 1.01 | 68.96 |
| Palmitic acid (%) | 14.57 | 0.87 | 15.24 |
| Palmitoleic acid (%) | 1.23 | 0.25 | 1.23 |
| Stearic acid (%) | 2.15 | 0.34 | 2.05 |
| 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). | 332 | 125 | 322 |