GENTILE DI LARINO – year 2014
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GENTILE DI LARINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanGENTILE DI LARINO | Standard deviationGENTILE DI LARINO | MeanGENTILE DI LARINO ( 2014) | |
Eicosenoic acid (%) | 0.28 | 0.09 | |
Eicosanoic acid (%) | 0.42 | 0.09 | 0.39 |
Heptadecenoic acid (%) | 0.07 | 0.01 | 0.06 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
Linoleic acid (%) | 8.50 | 1.32 | 8.38 |
Linolenic acid (%) | 0.64 | 0.07 | 0.61 |
Oleic acid (%) | 72.51 | 2.77 | 72.31 |
Palmitic acid (%) | 13.84 | 1.51 | 14.01 |
Palmitoleic acid (%) | 0.96 | 0.20 | 1.07 |
Stearic acid (%) | 2.69 | 0.39 | 2.76 |
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). | 501 | 101 | |
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). | 573 | 130 | 510 |