Detail

SALVIANA – year 2013 – Region LAZIO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SALVIANA.

Sensory profile

Profilo sensoriale medio della cultivar  LAZIO 2013

Descriptive statistic of fatty acids composition (n=2)

Mean
SALVIANA
Standard deviation
SALVIANA
Mean
SALVIANA (LAZIO 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.360.080.38
Heptadecenoic acid (%)0.060.010.06
Heptadecanoic acid (%)0.040.010.03
Linoleic acid (%)9.441.149.55
Linolenic acid (%)0.580.100.54
Oleic acid (%)71.481.9770.99
Palmitic acid (%)14.721.3814.93
Palmitoleic acid (%)1.000.240.97
Stearic acid (%)2.020.402.27
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).
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