BIANCOLILLA – year 2020
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BIANCOLILLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBIANCOLILLA | Standard deviationBIANCOLILLA | MeanBIANCOLILLA ( 2020) | |
| Eicosenoic acid (%) | 0.32 | 0.03 | 0.29 |
| Eicosanoic acid (%) | 0.42 | 0.06 | 0.45 |
| Heptadecenoic acid (%) | 0.28 | 0.08 | 0.27 |
| Heptadecanoic acid (%) | 0.15 | 0.05 | 0.15 |
| Linoleic acid (%) | 9.49 | 1.14 | 9.53 |
| Linolenic acid (%) | 0.74 | 0.11 | 0.67 |
| Oleic acid (%) | 71.28 | 1.94 | 69.26 |
| Palmitic acid (%) | 13.80 | 1.13 | 15.11 |
| Palmitoleic acid (%) | 1.02 | 0.23 | 1.24 |
| Stearic acid (%) | 2.44 | 0.38 | 2.86 |
| 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). | 246 | 78 | |
| 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). | 345 | 120 | 607 |