Detail

SEMIDANA – Region SARDEGNA

Sensory profile and fatty acids composition defined by 41 EVOO samples of cultivar SEMIDANA.

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA

Descriptive statistic of fatty acids composition (n=41)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA )
Eicosenoic acid (%)0.250.020.25
Eicosanoic acid (%)0.430.060.43
Heptadecenoic acid (%)0.260.080.26
Heptadecanoic acid (%)0.150.050.15
Linoleic acid (%)10.711.4810.71
Linolenic acid (%)0.780.100.78
Oleic acid (%)68.802.4268.80
Palmitic acid (%)14.971.0214.97
Palmitoleic acid (%)1.100.181.10
Stearic acid (%)2.390.532.39
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).
37474374
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).
494196494

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