NERA DI VILLACIDRO – year 2026 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NERA DI VILLACIDRO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNERA DI VILLACIDRO | Standard deviationNERA DI VILLACIDRO | MeanNERA DI VILLACIDRO (SARDEGNA 2026) | |
| Eicosenoic acid (%) | 0.24 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.34 | 0.07 | 0.48 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 7.84 | 0.94 | 7.09 |
| Linolenic acid (%) | 0.68 | 0.14 | 0.62 |
| Oleic acid (%) | 73.97 | 1.73 | 75.81 |
| Palmitic acid (%) | 13.34 | 1.17 | 11.48 |
| Palmitoleic acid (%) | 1.12 | 0.19 | 1.06 |
| Stearic acid (%) | 2.24 | 0.38 | 2.86 |
| 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). | 685 | 0 | 685 |
| 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). | 456 | 119 |