NOCELLARA ETNEA – year 2010
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar NOCELLARA ETNEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanNOCELLARA ETNEA | Standard deviationNOCELLARA ETNEA | MeanNOCELLARA ETNEA ( 2010) | |
| Eicosenoic acid (%) | 0.28 | 0.04 | |
| Eicosanoic acid (%) | 0.40 | 0.07 | 0.47 |
| Heptadecenoic acid (%) | 0.34 | 0.09 | 0.41 |
| Heptadecanoic acid (%) | 0.30 | 0.55 | 0.22 |
| Linoleic acid (%) | 11.76 | 1.96 | 11.41 |
| Linolenic acid (%) | 0.77 | 0.16 | 0.66 |
| Oleic acid (%) | 69.29 | 3.60 | 69.91 |
| Palmitic acid (%) | 13.90 | 1.70 | 13.34 |
| Palmitoleic acid (%) | 0.80 | 0.16 | 0.71 |
| Stearic acid (%) | 2.22 | 0.34 | 2.48 |
| 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). | 398 | 43 | |
| 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). | 384 | 171 | 270 |