BIANCOLILLA – year 2025
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar BIANCOLILLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanBIANCOLILLA | Standard deviationBIANCOLILLA | MeanBIANCOLILLA ( 2025) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.31 |
| Eicosanoic acid (%) | 0.41 | 0.05 | 0.46 |
| Heptadecenoic acid (%) | 0.27 | 0.08 | 0.34 |
| Heptadecanoic acid (%) | 0.15 | 0.05 | 0.20 |
| Linoleic acid (%) | 9.43 | 1.14 | 9.93 |
| Linolenic acid (%) | 0.75 | 0.11 | 0.74 |
| Oleic acid (%) | 71.37 | 1.96 | 70.36 |
| Palmitic acid (%) | 13.81 | 1.15 | 13.77 |
| Palmitoleic acid (%) | 1.01 | 0.23 | 1.07 |
| Stearic acid (%) | 2.43 | 0.38 | 2.63 |
| 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). | 241 | 82 | 324 |
| 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). | 345 | 120 |