BIANCHERA – year 2023 – Region PIEMONTE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BIANCHERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBIANCHERA | Standard deviationBIANCHERA | MeanBIANCHERA (PIEMONTE 2023) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.10 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.05 |
| Linoleic acid (%) | 5.89 | 1.20 | 7.09 |
| Linolenic acid (%) | 0.61 | 0.11 | 0.73 |
| Oleic acid (%) | 76.24 | 2.36 | 74.36 |
| Palmitic acid (%) | 12.66 | 1.13 | 13.03 |
| Palmitoleic acid (%) | 1.03 | 0.23 | 1.08 |
| Stearic acid (%) | 2.64 | 0.42 | 2.74 |
| 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 | 516 |
| 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 |