MERLINA – year 2025
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MERLINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMERLINA | Standard deviationMERLINA | MeanMERLINA ( 2025) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.31 |
| Eicosanoic acid (%) | 0.41 | 0.08 | 0.38 |
| Heptadecenoic acid (%) | 0.10 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 13.76 | 0.39 | 13.35 |
| Linolenic acid (%) | 0.69 | 0.10 | 0.82 |
| Oleic acid (%) | 66.69 | 0.56 | 67.28 |
| Palmitic acid (%) | 14.54 | 0.30 | 14.49 |
| Palmitoleic acid (%) | 1.23 | 0.06 | 1.14 |
| Stearic acid (%) | 2.07 | 0.20 | 1.88 |
| 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). | 443 | 161 | 282 |
| 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). | 479 | 0 |