SEMIDANA – year 2021 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 7 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=7)
MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA (SARDEGNA 2021) | |
Eicosenoic acid (%) | 0.25 | 0.02 | 0.24 |
Eicosanoic acid (%) | 0.43 | 0.06 | 0.46 |
Heptadecenoic acid (%) | 0.26 | 0.08 | 0.25 |
Heptadecanoic acid (%) | 0.15 | 0.05 | 0.13 |
Linoleic acid (%) | 10.71 | 1.48 | 10.43 |
Linolenic acid (%) | 0.78 | 0.10 | 0.76 |
Oleic acid (%) | 68.80 | 2.42 | 68.91 |
Palmitic acid (%) | 14.97 | 1.02 | 15.34 |
Palmitoleic acid (%) | 1.10 | 0.18 | 1.21 |
Stearic acid (%) | 2.39 | 0.53 | 2.11 |
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). | 374 | 74 | |
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). | 494 | 196 | 603 |