SELVATICO – year 2009 – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SELVATICO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanSELVATICO | Standard deviationSELVATICO | MeanSELVATICO (EMILIA-ROMAGNA 2009) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.01 | 0.32 |
| Heptadecenoic acid (%) | 0.05 | 0.00 | 0.05 |
| Heptadecanoic acid (%) | 0.03 | 0.01 | 0.03 |
| Linoleic acid (%) | 6.96 | 0.13 | 6.96 |
| Linolenic acid (%) | 0.84 | 0.03 | 0.84 |
| Oleic acid (%) | 75.01 | 0.47 | 75.01 |
| Palmitic acid (%) | 14.08 | 0.35 | 14.08 |
| Palmitoleic acid (%) | 0.97 | 0.09 | 0.97 |
| Stearic acid (%) | 1.65 | 0.07 | 1.65 |
| 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). | 516 | 10 | 516 |