MAJORCHINA – year 2013
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MAJORCHINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMAJORCHINA | Standard deviationMAJORCHINA | MeanMAJORCHINA ( 2013) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
Heptadecenoic acid (%) | 0.34 | 0.00 | 0.34 |
Heptadecanoic acid (%) | 0.18 | 0.00 | 0.18 |
Linoleic acid (%) | 12.04 | 0.00 | 12.04 |
Linolenic acid (%) | 0.68 | 0.00 | 0.68 |
Oleic acid (%) | 67.16 | 0.00 | 67.16 |
Palmitic acid (%) | 15.51 | 0.00 | 15.51 |
Palmitoleic acid (%) | 1.14 | 0.00 | 1.14 |
Stearic acid (%) | 2.33 | 0.00 | 2.33 |
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). | |||
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). | 308 | 0 | 308 |