Detail

SEMIDANA – year 2017 – Region SARDEGNA

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

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2017

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2017)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.37
Heptadecenoic acid (%)0.260.080.25
Heptadecanoic acid (%)0.150.050.13
Linoleic acid (%)10.711.4811.83
Linolenic acid (%)0.780.100.76
Oleic acid (%)68.802.4266.60
Palmitic acid (%)14.971.0216.04
Palmitoleic acid (%)1.100.181.35
Stearic acid (%)2.390.532.24
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).
494196853

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