OGLIAROLA MESSINESE – year 2011
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA MESSINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOGLIAROLA MESSINESE | Standard deviationOGLIAROLA MESSINESE | MeanOGLIAROLA MESSINESE ( 2011) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.50 | 0.00 | 0.50 |
| Heptadecenoic acid (%) | 0.28 | 0.00 | 0.28 |
| Heptadecanoic acid (%) | 0.20 | 0.00 | 0.20 |
| Linoleic acid (%) | 5.61 | 0.00 | 5.61 |
| Linolenic acid (%) | 0.96 | 0.00 | 0.96 |
| Oleic acid (%) | 73.98 | 0.00 | 73.98 |
| Palmitic acid (%) | 14.43 | 0.00 | 14.43 |
| Palmitoleic acid (%) | 0.92 | 0.00 | 0.92 |
| Stearic acid (%) | 2.97 | 0.00 | 2.97 |
| 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). | 337 | 0 | 337 |