Detail

BORGIONA – year 2024

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

Sensory profile

Profilo sensoriale medio della cultivar   2024

Descriptive statistic of fatty acids composition (n=1)

Mean
BORGIONA
Standard deviation
BORGIONA
Mean
BORGIONA ( 2024)
Eicosenoic acid (%)0.310.030.33
Eicosanoic acid (%)0.380.030.42
Heptadecenoic acid (%)0.100.070.06
Heptadecanoic acid (%)0.060.030.04
Linoleic acid (%)6.920.737.71
Linolenic acid (%)0.750.070.75
Oleic acid (%)75.231.8973.13
Palmitic acid (%)12.951.1214.12
Palmitoleic acid (%)0.870.220.81
Stearic acid (%)2.290.232.41
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).
44651360
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).
707295

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