PIANTONE DI MOGLIANO – year 2010
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar PIANTONE DI MOGLIANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanPIANTONE DI MOGLIANO | Standard deviationPIANTONE DI MOGLIANO | MeanPIANTONE DI MOGLIANO ( 2010) | |
| Eicosenoic acid (%) | 0.34 | 0.05 | |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.38 |
| Heptadecenoic acid (%) | 0.22 | 0.05 | 0.19 |
| Heptadecanoic acid (%) | 0.11 | 0.04 | 0.09 |
| Linoleic acid (%) | 6.92 | 0.97 | 7.47 |
| Linolenic acid (%) | 0.74 | 0.12 | 0.61 |
| Oleic acid (%) | 75.61 | 2.29 | 73.91 |
| Palmitic acid (%) | 12.66 | 1.44 | 13.91 |
| Palmitoleic acid (%) | 0.98 | 1.00 | 0.97 |
| Stearic acid (%) | 2.05 | 0.26 | 2.11 |
| 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). | 478 | 90 | |
| 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). | 464 | 174 | 380 |