CIMA DI MELFI – year 2008 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MELFI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIMA DI MELFI | Standard deviationCIMA DI MELFI | MeanCIMA DI MELFI (PUGLIA 2008) | |
| Eicosenoic acid (%) | 0.31 | 0.03 | |
| Eicosanoic acid (%) | 0.36 | 0.04 | 0.41 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 7.92 | 0.99 | 9.03 |
| Linolenic acid (%) | 0.70 | 0.08 | 0.61 |
| Oleic acid (%) | 75.22 | 2.30 | 77.41 |
| Palmitic acid (%) | 12.35 | 1.60 | 10.19 |
| Palmitoleic acid (%) | 0.81 | 0.40 | 0.58 |
| Stearic acid (%) | 2.01 | 0.28 | 1.24 |
| 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). | 483 | 124 | |
| 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). | 674 | 272 | 395 |