BIANCOLILLA – year 2020
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BIANCOLILLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBIANCOLILLA | Standard deviationBIANCOLILLA | MeanBIANCOLILLA ( 2020) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.29 |
| Eicosanoic acid (%) | 0.41 | 0.05 | 0.45 |
| Heptadecenoic acid (%) | 0.27 | 0.08 | 0.27 |
| Heptadecanoic acid (%) | 0.15 | 0.05 | 0.15 |
| Linoleic acid (%) | 9.40 | 1.16 | 9.53 |
| Linolenic acid (%) | 0.75 | 0.12 | 0.67 |
| Oleic acid (%) | 71.43 | 1.99 | 69.26 |
| Palmitic acid (%) | 13.81 | 1.16 | 15.11 |
| Palmitoleic acid (%) | 1.01 | 0.24 | 1.24 |
| Stearic acid (%) | 2.41 | 0.39 | 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). | 216 | 59 | |
| 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). | 345 | 120 | 607 |