Detail

ASCOLANA TENERA – year 2018 – Region MOLISE

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

Sensory profile

Profilo sensoriale medio della cultivar  MOLISE 2018

Descriptive statistic of fatty acids composition (n=1)

Mean
ASCOLANA TENERA
Standard deviation
ASCOLANA TENERA
Mean
ASCOLANA TENERA (MOLISE 2018)
Eicosenoic acid (%)0.330.05
Eicosanoic acid (%)0.390.060.36
Heptadecenoic acid (%)0.220.080.29
Heptadecanoic acid (%)0.110.050.16
Linoleic acid (%)6.741.306.97
Linolenic acid (%)0.730.100.66
Oleic acid (%)73.992.3072.59
Palmitic acid (%)14.111.3414.89
Palmitoleic acid (%)1.170.271.20
Stearic acid (%)2.120.412.27
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).
39591
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).
492188592

— Back to the variety ASCOLANA TENERA —