CIMA DI MOLA – year 2014
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIMA DI MOLA | Standard deviationCIMA DI MOLA | MeanCIMA DI MOLA ( 2014) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.40 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.06 |
| Heptadecanoic acid (%) | 0.06 | 0.07 | 0.04 |
| Linoleic acid (%) | 8.95 | 1.22 | 7.92 |
| Linolenic acid (%) | 0.63 | 0.08 | 0.56 |
| Oleic acid (%) | 70.93 | 1.82 | 72.62 |
| Palmitic acid (%) | 14.94 | 1.37 | 14.47 |
| Palmitoleic acid (%) | 1.76 | 0.40 | 1.22 |
| Stearic acid (%) | 1.91 | 0.27 | 2.28 |
| 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). | 521 | 144 | |
| 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). | 947 | 290 | 1,327 |