Detail

MONICELLA – year 2020

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

Sensory profile

Profilo sensoriale medio della cultivar   2020

Descriptive statistic of fatty acids composition (n=1)

Mean
MONICELLA
Standard deviation
MONICELLA
Mean
MONICELLA ( 2020)
Eicosenoic acid (%)0.270.020.25
Eicosanoic acid (%)0.400.010.40
Heptadecenoic acid (%)0.070.000.07
Heptadecanoic acid (%)0.040.000.04
Linoleic acid (%)8.040.718.75
Linolenic acid (%)0.540.030.58
Oleic acid (%)73.521.1372.39
Palmitic acid (%)13.460.2713.73
Palmitoleic acid (%)0.930.020.95
Stearic acid (%)2.550.122.66
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).
4800
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).
1,06401,064

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