Detail

CIMA DI MOLA – year 2023

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

Sensory profile

Profilo sensoriale medio della cultivar   2023

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA ( 2023)
Eicosenoic acid (%)0.250.020.25
Eicosanoic acid (%)0.340.050.34
Heptadecenoic acid (%)0.080.030.08
Heptadecanoic acid (%)0.060.070.04
Linoleic acid (%)8.951.229.85
Linolenic acid (%)0.630.080.63
Oleic acid (%)70.931.8268.83
Palmitic acid (%)14.941.3716.14
Palmitoleic acid (%)1.760.401.79
Stearic acid (%)1.910.271.89
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).
521144295
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).
947290

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