Detail

SEMIDANA – year 2019 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SEMIDANA.

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2019

Descriptive statistic of fatty acids composition (n=2)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2019)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.43
Heptadecenoic acid (%)0.260.080.22
Heptadecanoic acid (%)0.150.050.13
Linoleic acid (%)10.711.4811.40
Linolenic acid (%)0.780.100.73
Oleic acid (%)68.802.4267.52
Palmitic acid (%)14.971.0215.31
Palmitoleic acid (%)1.100.181.14
Stearic acid (%)2.390.532.76
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).
494196380

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