COLOMBAIA – year 2025 – Region LIGURIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar COLOMBAIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCOLOMBAIA | Standard deviationCOLOMBAIA | MeanCOLOMBAIA (LIGURIA 2025) | |
| Eicosenoic acid (%) | 0.21 | 0.01 | 0.22 |
| Eicosanoic acid (%) | 0.35 | 0.04 | 0.40 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 19.11 | 0.46 | 19.58 |
| Linolenic acid (%) | 0.71 | 0.14 | 0.85 |
| Oleic acid (%) | 60.26 | 0.57 | 59.69 |
| Palmitic acid (%) | 15.39 | 0.03 | 15.36 |
| Palmitoleic acid (%) | 1.44 | 0.04 | 1.40 |
| Stearic acid (%) | 2.28 | 0.07 | 2.21 |
| 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). | 450 | 158 | 292 |
| 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). |