GENTILE DI LARINO – year 2014
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GENTILE DI LARINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanGENTILE DI LARINO | Standard deviationGENTILE DI LARINO | MeanGENTILE DI LARINO ( 2014) | |
| Eicosenoic acid (%) | 0.26 | 0.08 | |
| Eicosanoic acid (%) | 0.42 | 0.09 | 0.39 |
| Heptadecenoic acid (%) | 0.07 | 0.01 | 0.06 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
| Linoleic acid (%) | 8.69 | 1.54 | 8.38 |
| Linolenic acid (%) | 0.64 | 0.07 | 0.61 |
| Oleic acid (%) | 72.16 | 3.04 | 72.31 |
| Palmitic acid (%) | 14.00 | 1.55 | 14.01 |
| Palmitoleic acid (%) | 1.00 | 0.23 | 1.07 |
| Stearic acid (%) | 2.67 | 0.40 | 2.76 |
| 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). | 467 | 96 | |
| 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). | 573 | 130 | 510 |