Detail

LIMONA – Region UMBRIA

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

Sensory profile

Profilo sensoriale medio della cultivar  UMBRIA

Descriptive statistic of fatty acids composition (n=1)

Mean
LIMONA
Standard deviation
LIMONA
Mean
LIMONA (UMBRIA )
Eicosenoic acid (%)0.280.000.28
Eicosanoic acid (%)0.370.000.37
Heptadecenoic acid (%)0.070.000.07
Heptadecanoic acid (%)0.050.000.05
Linoleic acid (%)7.030.007.03
Linolenic acid (%)0.580.000.58
Oleic acid (%)76.120.0076.12
Palmitic acid (%)12.150.0012.15
Palmitoleic acid (%)0.930.000.93
Stearic acid (%)2.270.002.27
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).
4550455
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).

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