LIMONA – year 2025
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 ( 2025) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.32 |
| Eicosanoic acid (%) | 0.38 | 0.02 | 0.40 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 6.27 | 0.76 | 5.50 |
| Linolenic acid (%) | 0.61 | 0.04 | 0.65 |
| Oleic acid (%) | 77.29 | 1.17 | 78.46 |
| Palmitic acid (%) | 11.79 | 0.36 | 11.44 |
| Palmitoleic acid (%) | 0.92 | 0.01 | 0.91 |
| Stearic acid (%) | 2.19 | 0.08 | 2.10 |
| 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 | 424 |
| 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). |