Detail

SEMIDANA – year 2011 – Region SARDEGNA

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

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2011

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2011)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.40
Heptadecenoic acid (%)0.260.080.22
Heptadecanoic acid (%)0.150.050.12
Linoleic acid (%)10.711.488.35
Linolenic acid (%)0.780.100.93
Oleic acid (%)68.802.4276.05
Palmitic acid (%)14.971.0212.76
Palmitoleic acid (%)1.100.180.68
Stearic acid (%)2.390.530.22
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).
494196256

— Back to the variety SEMIDANA —