CIMA DI MELFI – year 2007
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CIMA DI MELFI.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCIMA DI MELFI | Standard deviationCIMA DI MELFI | MeanCIMA DI MELFI ( 2007) | |
| Eicosenoic acid (%) | 0.31 | 0.03 | |
| Eicosanoic acid (%) | 0.36 | 0.04 | 0.35 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.25 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.08 |
| Linoleic acid (%) | 7.92 | 0.99 | 7.99 |
| Linolenic acid (%) | 0.70 | 0.08 | 0.72 |
| Oleic acid (%) | 75.22 | 2.30 | 76.24 |
| Palmitic acid (%) | 12.35 | 1.60 | 11.21 |
| Palmitoleic acid (%) | 0.81 | 0.40 | 0.81 |
| Stearic acid (%) | 2.01 | 0.28 | 1.94 |
| 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). | 483 | 124 | |
| 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). | 674 | 272 | 256 |