CIERA DEI COLLI – year 2006 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIERA DEI COLLI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIERA DEI COLLI | Standard deviationCIERA DEI COLLI | MeanCIERA DEI COLLI (LAZIO 2006) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.37 | 0.00 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 8.63 | 0.00 | 8.63 |
| Linolenic acid (%) | 0.59 | 0.00 | 0.59 |
| Oleic acid (%) | 75.37 | 0.00 | 75.37 |
| Palmitic acid (%) | 11.79 | 0.00 | 11.79 |
| Palmitoleic acid (%) | 0.69 | 0.00 | 0.69 |
| Stearic acid (%) | 2.08 | 0.00 | 2.08 |
| 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). | |||
| 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). | 684 | 0 | 684 |