TONDA IBLEA – year 2019
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar TONDA IBLEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanTONDA IBLEA | Standard deviationTONDA IBLEA | MeanTONDA IBLEA ( 2019) | |
| Eicosenoic acid (%) | 0.30 | 0.03 | |
| Eicosanoic acid (%) | 0.42 | 0.07 | 0.48 |
| Heptadecenoic acid (%) | 0.11 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.05 |
| Linoleic acid (%) | 9.08 | 0.99 | 8.94 |
| Linolenic acid (%) | 0.87 | 0.14 | 0.90 |
| Oleic acid (%) | 70.55 | 1.77 | 71.09 |
| Palmitic acid (%) | 15.10 | 1.21 | 14.53 |
| Palmitoleic acid (%) | 1.19 | 0.24 | 1.13 |
| Stearic acid (%) | 2.21 | 0.35 | 2.29 |
| 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). | 258 | 34 | |
| 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). | 392 | 128 | 452 |