SALVIANA – year 2012 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SALVIANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanSALVIANA | Standard deviationSALVIANA | MeanSALVIANA (LAZIO 2012) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.36 | 0.08 | 0.36 |
Heptadecenoic acid (%) | 0.06 | 0.01 | 0.06 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 9.44 | 1.14 | 10.66 |
Linolenic acid (%) | 0.58 | 0.10 | 0.57 |
Oleic acid (%) | 71.48 | 1.97 | 70.59 |
Palmitic acid (%) | 14.72 | 1.38 | 14.82 |
Palmitoleic acid (%) | 1.00 | 0.24 | 0.88 |
Stearic acid (%) | 2.02 | 0.40 | 1.65 |
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). | 522 | 140 | 553 |