BIANCHERA – year 2008 – Region FRIULI
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar BIANCHERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanBIANCHERA | Standard deviationBIANCHERA | MeanBIANCHERA (FRIULI 2008) | |
Eicosenoic acid (%) | 0.27 | 0.02 | |
Eicosanoic acid (%) | 0.44 | 0.06 | 0.51 |
Heptadecenoic acid (%) | 0.10 | 0.04 | 0.08 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.13 |
Linoleic acid (%) | 5.89 | 1.20 | 6.46 |
Linolenic acid (%) | 0.61 | 0.11 | 0.58 |
Oleic acid (%) | 76.24 | 2.36 | 74.94 |
Palmitic acid (%) | 12.66 | 1.13 | 13.14 |
Palmitoleic acid (%) | 1.03 | 0.23 | 1.13 |
Stearic acid (%) | 2.64 | 0.42 | 2.41 |
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). | 516 | 0 | |
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). | 687 | 174 | 652 |