PIANTONE DI FALERONE – year 2007
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PIANTONE DI FALERONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPIANTONE DI FALERONE | Standard deviationPIANTONE DI FALERONE | MeanPIANTONE DI FALERONE ( 2007) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.41 |
| Heptadecenoic acid (%) | 0.17 | 0.05 | 0.20 |
| Heptadecanoic acid (%) | 0.10 | 0.02 | 0.11 |
| Linoleic acid (%) | 8.95 | 1.39 | 7.60 |
| Linolenic acid (%) | 0.66 | 0.13 | 0.53 |
| Oleic acid (%) | 72.34 | 2.83 | 74.68 |
| Palmitic acid (%) | 14.74 | 1.14 | 13.40 |
| Palmitoleic acid (%) | 0.87 | 0.19 | 0.73 |
| Stearic acid (%) | 1.75 | 0.28 | 1.95 |
| 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). | 447 | 86 | |
| 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). | 561 | 105 | 688 |