MONICELLA – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MONICELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMONICELLA | Standard deviationMONICELLA | MeanMONICELLA ( 2023) | |
Eicosenoic acid (%) | 0.27 | 0.02 | 0.29 |
Eicosanoic acid (%) | 0.40 | 0.01 | 0.39 |
Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 8.04 | 0.71 | 7.32 |
Linolenic acid (%) | 0.54 | 0.03 | 0.51 |
Oleic acid (%) | 73.52 | 1.13 | 74.65 |
Palmitic acid (%) | 13.46 | 0.27 | 13.19 |
Palmitoleic acid (%) | 0.93 | 0.02 | 0.90 |
Stearic acid (%) | 2.55 | 0.12 | 2.43 |
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). | 480 | 0 | 480 |
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). | 1,064 | 0 |