CASALIVA – year 2009
Sensory profile and fatty acids composition defined by 9 EVOO samples of cultivar CASALIVA.
Sensory profile
Descriptive statistic of fatty acids composition (n=9)
| MeanCASALIVA | Standard deviationCASALIVA | MeanCASALIVA ( 2009) | |
| Eicosenoic acid (%) | 0.32 | 0.06 | |
| Eicosanoic acid (%) | 0.33 | 0.06 | 0.27 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.59 | 1.01 | 6.09 |
| Linolenic acid (%) | 0.69 | 0.12 | 0.89 |
| Oleic acid (%) | 76.73 | 2.08 | 78.13 |
| Palmitic acid (%) | 12.51 | 1.19 | 12.34 |
| Palmitoleic acid (%) | 0.85 | 0.20 | 0.92 |
| Stearic acid (%) | 1.80 | 0.41 | 1.13 |
| 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). | 364 | 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). | 517 | 191 | 319 |