Detail

CIMA DI MOLA – year 2007 – Region PUGLIA

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

Sensory profile

Profilo sensoriale medio della cultivar  PUGLIA 2007

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA (PUGLIA 2007)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.340.050.18
Heptadecenoic acid (%)0.080.030.19
Heptadecanoic acid (%)0.060.070.32
Linoleic acid (%)8.951.229.78
Linolenic acid (%)0.630.080.83
Oleic acid (%)70.931.8272.30
Palmitic acid (%)14.941.3711.27
Palmitoleic acid (%)1.760.402.76
Stearic acid (%)1.910.271.88
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).
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).
947290660

— Back to the variety CIMA DI MOLA —