GENTILE DI CHIETI – year 2009
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GENTILE DI CHIETI.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanGENTILE DI CHIETI | Standard deviationGENTILE DI CHIETI | MeanGENTILE DI CHIETI ( 2009) | |
| Eicosenoic acid (%) | 0.28 | 0.06 | |
| Eicosanoic acid (%) | 0.37 | 0.08 | 0.38 |
| Heptadecenoic acid (%) | 0.14 | 0.06 | 0.14 |
| Heptadecanoic acid (%) | 0.09 | 0.05 | 0.10 |
| Linoleic acid (%) | 10.24 | 2.24 | 9.23 |
| Linolenic acid (%) | 0.73 | 0.11 | 0.89 |
| Oleic acid (%) | 70.26 | 3.53 | 72.18 |
| Palmitic acid (%) | 14.51 | 1.69 | 14.03 |
| Palmitoleic acid (%) | 1.02 | 0.22 | 0.91 |
| Stearic acid (%) | 2.39 | 0.36 | 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). | 378 | 98 | |
| 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). | 455 | 159 | 263 |