MAJORCHINA – year 2013 – Region SARDEGNA
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 (SARDEGNA 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 |