Detail

CARPELLESE – year 2014

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPELLESE.

Sensory profile

Profilo sensoriale medio della cultivar   2014

Descriptive statistic of fatty acids composition (n=1)

Mean
CARPELLESE
Standard deviation
CARPELLESE
Mean
CARPELLESE ( 2014)
Eicosenoic acid (%)0.170.00
Eicosanoic acid (%)0.340.070.26
Heptadecenoic acid (%)0.090.010.07
Heptadecanoic acid (%)0.050.010.03
Linoleic acid (%)6.790.566.50
Linolenic acid (%)0.770.090.72
Oleic acid (%)75.891.5776.23
Palmitic acid (%)12.981.2813.15
Palmitoleic acid (%)0.870.121.00
Stearic acid (%)1.900.171.73
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).
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).
486175365

— Back to the variety CARPELLESE —