Detail

SEMIDANA – year 2014

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SEMIDANA.

Sensory profile

Profilo sensoriale medio della cultivar   2014

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA ( 2014)
Eicosenoic acid (%)0.250.03
Eicosanoic acid (%)0.430.060.42
Heptadecenoic acid (%)0.270.080.06
Heptadecanoic acid (%)0.160.050.04
Linoleic acid (%)10.701.457.93
Linolenic acid (%)0.790.100.57
Oleic acid (%)68.762.3472.81
Palmitic acid (%)14.980.9814.18
Palmitoleic acid (%)1.100.181.20
Stearic acid (%)2.400.502.32
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).
37874
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).
494196348

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