PIANTONE DI FALERONE – year 2013

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PIANTONE DI FALERONE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PIANTONE DI FALERONE	Standard deviation PIANTONE DI FALERONE	Mean PIANTONE DI FALERONE ( 2013)
Eicosenoic acid (%)	0.29	0.02
Eicosanoic acid (%)	0.36	0.05	0.33
Heptadecenoic acid (%)	0.17	0.05	0.18
Heptadecanoic acid (%)	0.10	0.02	0.10
Linoleic acid (%)	8.95	1.39	8.27
Linolenic acid (%)	0.66	0.13	0.55
Oleic acid (%)	72.34	2.83	72.80
Palmitic acid (%)	14.74	1.14	14.87
Palmitoleic acid (%)	0.87	0.19	0.79
Stearic acid (%)	1.75	0.28	1.76
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).	447	86
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).	561	105	536

— Back to the variety PIANTONE DI FALERONE —