BIANCHERA – year 2016 – Region FRIULI

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean BIANCHERA	Standard deviation BIANCHERA	Mean BIANCHERA (FRIULI 2016)
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.44	0.06	0.44
Heptadecenoic acid (%)	0.10	0.04	0.07
Heptadecanoic acid (%)	0.06	0.03	0.04
Linoleic acid (%)	5.89	1.20	6.70
Linolenic acid (%)	0.61	0.11	0.47
Oleic acid (%)	76.24	2.36	75.57
Palmitic acid (%)	12.66	1.13	12.27
Palmitoleic acid (%)	1.03	0.23	1.56
Stearic acid (%)	2.64	0.42	2.40
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	1,089

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