TONDA DI CAGLIARI – year 2009
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DI CAGLIARI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTONDA DI CAGLIARI | Standard deviationTONDA DI CAGLIARI | MeanTONDA DI CAGLIARI ( 2009) | |
| Eicosenoic acid (%) | 0.23 | 0.00 | |
| Eicosanoic acid (%) | 0.38 | 0.03 | 0.34 |
| Heptadecenoic acid (%) | 0.34 | 0.02 | 0.33 |
| Heptadecanoic acid (%) | 0.16 | 0.01 | 0.16 |
| Linoleic acid (%) | 13.94 | 0.45 | 13.34 |
| Linolenic acid (%) | 0.83 | 0.10 | 0.85 |
| Oleic acid (%) | 64.54 | 1.20 | 64.55 |
| Palmitic acid (%) | 16.34 | 1.00 | 17.31 |
| Palmitoleic acid (%) | 1.32 | 0.27 | 1.48 |
| Stearic acid (%) | 1.94 | 0.27 | 1.56 |
| 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). | 321 | 0 | |
| 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). | 416 | 158 | 574 |