GENTILE DI LARINO – year 2006 – Region MOLISE
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar GENTILE DI LARINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanGENTILE DI LARINO | Standard deviationGENTILE DI LARINO | MeanGENTILE DI LARINO (MOLISE 2006) | |
Eicosenoic acid (%) | 0.28 | 0.09 | |
Eicosanoic acid (%) | 0.42 | 0.09 | 0.50 |
Heptadecenoic acid (%) | 0.07 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
Linoleic acid (%) | 8.50 | 1.32 | 7.85 |
Linolenic acid (%) | 0.64 | 0.07 | 0.58 |
Oleic acid (%) | 72.51 | 2.77 | 74.99 |
Palmitic acid (%) | 13.84 | 1.51 | 11.83 |
Palmitoleic acid (%) | 0.96 | 0.20 | 0.73 |
Stearic acid (%) | 2.69 | 0.39 | 3.10 |
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). | 501 | 101 | |
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). | 573 | 130 | 676 |