Detail

SEMIDANA – year 2007 – Region SARDEGNA

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

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2007

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2007)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.41
Heptadecenoic acid (%)0.260.080.36
Heptadecanoic acid (%)0.150.050.28
Linoleic acid (%)10.711.4810.75
Linolenic acid (%)0.780.100.75
Oleic acid (%)68.802.4268.13
Palmitic acid (%)14.971.0215.38
Palmitoleic acid (%)1.100.180.94
Stearic acid (%)2.390.532.75
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).
37474
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).
494196316

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