SEMIDANA – year 2022 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA (SARDEGNA 2022) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.43 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.27 | 0.08 | 0.24 |
| Heptadecanoic acid (%) | 0.16 | 0.05 | 0.14 |
| Linoleic acid (%) | 10.70 | 1.45 | 10.23 |
| Linolenic acid (%) | 0.79 | 0.10 | 0.77 |
| Oleic acid (%) | 68.76 | 2.34 | 69.69 |
| Palmitic acid (%) | 14.98 | 0.98 | 14.56 |
| Palmitoleic acid (%) | 1.10 | 0.18 | 1.04 |
| Stearic acid (%) | 2.40 | 0.50 | 2.48 |
| 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). | 378 | 74 | 354 |
| 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). | 494 | 196 |