LIMONA – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LIMONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLIMONA | Standard deviationLIMONA | MeanLIMONA ( 2023) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.38 | 0.02 | 0.37 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.27 | 0.76 | 7.03 |
| Linolenic acid (%) | 0.61 | 0.04 | 0.58 |
| Oleic acid (%) | 77.29 | 1.17 | 76.12 |
| Palmitic acid (%) | 11.79 | 0.36 | 12.15 |
| Palmitoleic acid (%) | 0.92 | 0.01 | 0.93 |
| Stearic acid (%) | 2.19 | 0.08 | 2.27 |
| 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). | 440 | 16 | 455 |
| 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). |