Detail

OLIVASTRO DI BUCCHIANICO – year 2024

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.

Sensory profile

Profilo sensoriale medio della cultivar   2024

Descriptive statistic of fatty acids composition (n=1)

Mean
OLIVASTRO DI BUCCHIANICO
Standard deviation
OLIVASTRO DI BUCCHIANICO
Mean
OLIVASTRO DI BUCCHIANICO ( 2024)
Eicosenoic acid (%)0.250.030.28
Eicosanoic acid (%)0.400.060.47
Heptadecenoic acid (%)0.110.020.13
Heptadecanoic acid (%)0.070.020.10
Linoleic acid (%)8.900.598.44
Linolenic acid (%)0.670.050.61
Oleic acid (%)71.581.5073.38
Palmitic acid (%)14.141.1212.63
Palmitoleic acid (%)1.070.350.73
Stearic acid (%)2.670.403.05
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).
39028364
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).
52842

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