Detail

GENTILE DI LARINO – year 2023

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI LARINO.

Sensory profile

Profilo sensoriale medio della cultivar   2023

Descriptive statistic of fatty acids composition (n=1)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO ( 2023)
Eicosenoic acid (%)0.280.090.26
Eicosanoic acid (%)0.420.090.46
Heptadecenoic acid (%)0.070.010.08
Heptadecanoic acid (%)0.050.010.06
Linoleic acid (%)8.501.3210.82
Linolenic acid (%)0.640.070.81
Oleic acid (%)72.512.7767.86
Palmitic acid (%)13.841.5115.37
Palmitoleic acid (%)0.960.201.17
Stearic acid (%)2.690.392.92
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).
501101378
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).
573130

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