BIANCHERA – Region PIEMONTE
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar BIANCHERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanBIANCHERA | Standard deviationBIANCHERA | MeanBIANCHERA (PIEMONTE ) | |
| Eicosenoic acid (%) | 0.29 | 0.04 | 0.31 |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.04 |
| Linoleic acid (%) | 5.88 | 1.19 | 6.34 |
| Linolenic acid (%) | 0.62 | 0.11 | 0.73 |
| Oleic acid (%) | 76.27 | 2.34 | 75.88 |
| Palmitic acid (%) | 12.65 | 1.12 | 12.62 |
| Palmitoleic acid (%) | 1.03 | 0.23 | 1.04 |
| Stearic acid (%) | 2.63 | 0.42 | 2.38 |
| 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). | 396 | 120 | 396 |
| 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). | 687 | 174 |