Detail

CIMA DI MOLA – year 2013

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MOLA.

Sensory profile

Profilo sensoriale medio della cultivar   2013

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA ( 2013)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.340.050.35
Heptadecenoic acid (%)0.080.030.07
Heptadecanoic acid (%)0.060.070.04
Linoleic acid (%)8.951.228.60
Linolenic acid (%)0.630.080.61
Oleic acid (%)70.931.8271.40
Palmitic acid (%)14.941.3715.25
Palmitoleic acid (%)1.760.401.50
Stearic acid (%)1.910.271.94
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).
521144
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).
9472901,000

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