Detail

CIMA DI MOLA – year 2024

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

Sensory profile

Profilo sensoriale medio della cultivar   2024

Descriptive statistic of fatty acids composition (n=1)

Mean
CIMA DI MOLA
Standard deviation
CIMA DI MOLA
Mean
CIMA DI MOLA ( 2024)
Eicosenoic acid (%)0.250.020.28
Eicosanoic acid (%)0.340.050.41
Heptadecenoic acid (%)0.080.030.06
Heptadecanoic acid (%)0.060.070.03
Linoleic acid (%)8.951.227.71
Linolenic acid (%)0.630.080.58
Oleic acid (%)70.931.8272.71
Palmitic acid (%)14.941.3714.28
Palmitoleic acid (%)1.760.401.49
Stearic acid (%)1.910.272.27
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).
521144542
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

— Back to the variety CIMA DI MOLA —