Detail

SALVIANA – year 2012

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

Sensory profile

Profilo sensoriale medio della cultivar   2012

Descriptive statistic of fatty acids composition (n=1)

Mean
SALVIANA
Standard deviation
SALVIANA
Mean
SALVIANA ( 2012)
Eicosenoic acid (%)
Eicosanoic acid (%)0.360.080.36
Heptadecenoic acid (%)0.060.010.06
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)9.441.1410.66
Linolenic acid (%)0.580.100.57
Oleic acid (%)71.481.9770.59
Palmitic acid (%)14.721.3814.82
Palmitoleic acid (%)1.000.240.88
Stearic acid (%)2.020.401.65
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).
522140553

— Back to the variety SALVIANA —