BOSANA – year 2006 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar BOSANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=11)
| MeanBOSANA | Standard deviationBOSANA | MeanBOSANA (SARDEGNA 2006) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | |
| Eicosanoic acid (%) | 0.41 | 0.06 | 0.42 |
| Heptadecenoic acid (%) | 0.10 | 0.05 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.05 | 0.05 |
| Linoleic acid (%) | 10.37 | 1.55 | 9.81 |
| Linolenic acid (%) | 0.70 | 0.14 | 0.65 |
| Oleic acid (%) | 71.70 | 2.45 | 74.34 |
| Palmitic acid (%) | 13.25 | 1.18 | 11.29 |
| Palmitoleic acid (%) | 0.87 | 0.21 | 0.72 |
| Stearic acid (%) | 2.23 | 0.44 | 2.23 |
| 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). | 415 | 96 | |
| 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). | 471 | 151 | 672 |