TONDA DI CAGLIARI – year 2009 – Region SARDEGNA

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)

	Mean TONDA DI CAGLIARI	Standard deviation TONDA DI CAGLIARI	Mean TONDA DI CAGLIARI (SARDEGNA 2009)
Eicosenoic acid (%)	0.25	0.02
Eicosanoic acid (%)	0.38	0.03	0.34
Heptadecenoic acid (%)	0.32	0.03	0.33
Heptadecanoic acid (%)	0.16	0.01	0.16
Linoleic acid (%)	13.74	0.52	13.34
Linolenic acid (%)	0.78	0.11	0.85
Oleic acid (%)	64.40	1.06	64.55
Palmitic acid (%)	16.58	0.96	17.31
Palmitoleic acid (%)	1.37	0.25	1.48
Stearic acid (%)	1.98	0.25	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).	346	24
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

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