PINOLA – Region LIGURIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PINOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPINOLA | Standard deviationPINOLA | MeanPINOLA (LIGURIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.36 | 0.00 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.30 | 0.00 | 7.30 |
| Linolenic acid (%) | 0.76 | 0.00 | 0.76 |
| Oleic acid (%) | 76.88 | 0.00 | 76.88 |
| Palmitic acid (%) | 11.72 | 0.00 | 11.72 |
| Palmitoleic acid (%) | 0.61 | 0.00 | 0.61 |
| Stearic acid (%) | 1.82 | 0.00 | 1.82 |
| 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). | 407 | 0 | 407 |