TONDA DI CAGLIARI – year 2011 – 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)
| MeanTONDA DI CAGLIARI | Standard deviationTONDA DI CAGLIARI | MeanTONDA DI CAGLIARI (SARDEGNA 2011) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | |
| Eicosanoic acid (%) | 0.38 | 0.03 | 0.39 |
| Heptadecenoic acid (%) | 0.32 | 0.03 | 0.32 |
| Heptadecanoic acid (%) | 0.16 | 0.01 | 0.16 |
| Linoleic acid (%) | 13.74 | 0.52 | 14.05 |
| Linolenic acid (%) | 0.78 | 0.11 | 0.93 |
| Oleic acid (%) | 64.40 | 1.06 | 66.00 |
| Palmitic acid (%) | 16.58 | 0.96 | 14.96 |
| Palmitoleic acid (%) | 1.37 | 0.25 | 0.94 |
| Stearic acid (%) | 1.98 | 0.25 | 2.09 |
| 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 | 258 |