BOSANA – year 2012 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 15 EVOO samples of cultivar BOSANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=15)
MeanBOSANA | Standard deviationBOSANA | MeanBOSANA (SARDEGNA 2012) | |
Eicosenoic acid (%) | 0.28 | 0.03 | |
Eicosanoic acid (%) | 0.41 | 0.06 | 0.41 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.08 |
Heptadecanoic acid (%) | 0.06 | 0.05 | 0.04 |
Linoleic acid (%) | 10.37 | 1.56 | 11.42 |
Linolenic acid (%) | 0.69 | 0.14 | 0.74 |
Oleic acid (%) | 71.71 | 2.46 | 71.09 |
Palmitic acid (%) | 13.25 | 1.19 | 13.21 |
Palmitoleic acid (%) | 0.87 | 0.22 | 0.89 |
Stearic acid (%) | 2.23 | 0.44 | 1.84 |
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). | 407 | 80 | |
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). | 471 | 151 | 361 |