CIMA DI MOLA – year 2016 – Region PUGLIA

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)

	Mean CIMA DI MOLA	Standard deviation CIMA DI MOLA	Mean CIMA DI MOLA (PUGLIA 2016)
Eicosenoic acid (%)	0.25	0.02
Eicosanoic acid (%)	0.34	0.05	0.28
Heptadecenoic acid (%)	0.08	0.03	0.07
Heptadecanoic acid (%)	0.06	0.07	0.03
Linoleic acid (%)	8.95	1.22	8.47
Linolenic acid (%)	0.63	0.08	0.58
Oleic acid (%)	70.93	1.82	71.60
Palmitic acid (%)	14.94	1.37	15.10
Palmitoleic acid (%)	1.76	0.40	1.95
Stearic acid (%)	1.91	0.27	1.60
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	1,223

— Back to the variety CIMA DI MOLA —