COLOMBAIA – Region LIGURIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar COLOMBAIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCOLOMBAIA | Standard deviationCOLOMBAIA | MeanCOLOMBAIA (LIGURIA ) | |
| Eicosenoic acid (%) | 0.21 | 0.01 | 0.21 |
| Eicosanoic acid (%) | 0.35 | 0.04 | 0.35 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 19.11 | 0.46 | 19.11 |
| Linolenic acid (%) | 0.71 | 0.14 | 0.71 |
| Oleic acid (%) | 60.26 | 0.57 | 60.26 |
| Palmitic acid (%) | 15.39 | 0.03 | 15.39 |
| Palmitoleic acid (%) | 1.44 | 0.04 | 1.44 |
| Stearic acid (%) | 2.28 | 0.07 | 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). | 450 | 158 | 450 |
| 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). |