Detail

CIMA DI MOLA – year 2008

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MOLA.

Sensory profile

Profilo sensoriale medio della cultivar   2008

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA ( 2008)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.340.050.37
Heptadecenoic acid (%)0.080.030.09
Heptadecanoic acid (%)0.060.070.04
Linoleic acid (%)8.951.2212.83
Linolenic acid (%)0.630.080.53
Oleic acid (%)70.931.8267.74
Palmitic acid (%)14.941.3714.73
Palmitoleic acid (%)1.760.402.24
Stearic acid (%)1.910.271.20
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).
521144
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).
947290355

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