Detail

SEMIDANA – year 2009 – Region SARDEGNA

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

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2009

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2009)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.36
Heptadecenoic acid (%)0.260.080.29
Heptadecanoic acid (%)0.150.050.16
Linoleic acid (%)10.711.4812.48
Linolenic acid (%)0.780.101.02
Oleic acid (%)68.802.4266.40
Palmitic acid (%)14.971.0216.17
Palmitoleic acid (%)1.100.181.10
Stearic acid (%)2.390.531.92
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).
494196320

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