GHIACCIOLO – year 2025 – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GHIACCIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGHIACCIOLO | Standard deviationGHIACCIOLO | MeanGHIACCIOLO (EMILIA-ROMAGNA 2025) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.31 |
| Eicosanoic acid (%) | 0.39 | 0.03 | 0.41 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.15 | 1.20 | 8.64 |
| Linolenic acid (%) | 0.73 | 0.11 | 0.82 |
| Oleic acid (%) | 75.81 | 2.01 | 72.91 |
| Palmitic acid (%) | 12.39 | 1.04 | 13.42 |
| Palmitoleic acid (%) | 0.93 | 0.20 | 1.02 |
| Stearic acid (%) | 2.08 | 0.38 | 2.15 |
| 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). | 456 | 19 | 458 |
| 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). | 641 | 139 |