SEMIDANA – year 2026 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA (SARDEGNA 2026) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.27 |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.46 |
| Heptadecenoic acid (%) | 0.26 | 0.08 | 0.26 |
| Heptadecanoic acid (%) | 0.16 | 0.05 | 0.15 |
| Linoleic acid (%) | 10.82 | 1.48 | 11.87 |
| Linolenic acid (%) | 0.79 | 0.10 | 0.82 |
| Oleic acid (%) | 68.64 | 2.30 | 67.51 |
| Palmitic acid (%) | 14.97 | 0.96 | 14.85 |
| Palmitoleic acid (%) | 1.10 | 0.17 | 1.06 |
| Stearic acid (%) | 2.41 | 0.48 | 2.53 |
| 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). | 376 | 71 | 366 |
| 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). | 494 | 196 |