BOSANA – year 2023 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 7 EVOO samples of cultivar BOSANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=7)
MeanBOSANA | Standard deviationBOSANA | MeanBOSANA (SARDEGNA 2023) | |
Eicosenoic acid (%) | 0.28 | 0.03 | 0.27 |
Eicosanoic acid (%) | 0.41 | 0.06 | 0.41 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.11 |
Heptadecanoic acid (%) | 0.06 | 0.05 | 0.06 |
Linoleic acid (%) | 10.37 | 1.56 | 11.54 |
Linolenic acid (%) | 0.69 | 0.14 | 0.66 |
Oleic acid (%) | 71.71 | 2.46 | 68.28 |
Palmitic acid (%) | 13.25 | 1.19 | 14.74 |
Palmitoleic acid (%) | 0.87 | 0.22 | 1.14 |
Stearic acid (%) | 2.23 | 0.44 | 2.58 |
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 | 417 |
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 |