SEMIDANA – year 2011
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA ( 2011) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | |
| Eicosanoic acid (%) | 0.43 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.27 | 0.08 | 0.22 |
| Heptadecanoic acid (%) | 0.16 | 0.05 | 0.12 |
| Linoleic acid (%) | 10.70 | 1.45 | 8.35 |
| Linolenic acid (%) | 0.79 | 0.10 | 0.93 |
| Oleic acid (%) | 68.76 | 2.34 | 76.05 |
| Palmitic acid (%) | 14.98 | 0.98 | 12.76 |
| Palmitoleic acid (%) | 1.10 | 0.18 | 0.68 |
| Stearic acid (%) | 2.40 | 0.50 | 0.22 |
| 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). | 378 | 74 | |
| 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). | 494 | 196 | 256 |