Detail

BOSANA – year 2020 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar BOSANA.

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2020

Descriptive statistic of fatty acids composition (n=11)

Mean
BOSANA
Standard deviation
BOSANA
Mean
BOSANA (SARDEGNA 2020)
Eicosenoic acid (%)0.280.030.28
Eicosanoic acid (%)0.410.060.46
Heptadecenoic acid (%)0.100.050.07
Heptadecanoic acid (%)0.060.050.05
Linoleic acid (%)10.371.5610.25
Linolenic acid (%)0.690.140.65
Oleic acid (%)71.712.4670.57
Palmitic acid (%)13.251.1913.89
Palmitoleic acid (%)0.870.220.97
Stearic acid (%)2.230.442.62
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).
40780
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).
471151614

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