Detail

GENTILE DI LARINO – year 2021 – Region MOLISE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI LARINO.

Sensory profile

Profilo sensoriale medio della cultivar  MOLISE 2021

Descriptive statistic of fatty acids composition (n=1)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO (MOLISE 2021)
Eicosenoic acid (%)0.260.080.18
Eicosanoic acid (%)0.420.090.42
Heptadecenoic acid (%)0.070.010.07
Heptadecanoic acid (%)0.050.010.06
Linoleic acid (%)8.691.5410.59
Linolenic acid (%)0.640.070.70
Oleic acid (%)72.163.0467.62
Palmitic acid (%)14.001.5516.42
Palmitoleic acid (%)1.000.231.29
Stearic acid (%)2.670.402.53
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).
46796
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).
573130838

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