COLOMBAIA – Region LIGURIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar COLOMBAIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCOLOMBAIA | Standard deviationCOLOMBAIA | MeanCOLOMBAIA (LIGURIA ) | |
| Eicosenoic acid (%) | 0.19 | 0.00 | 0.19 |
| Eicosanoic acid (%) | 0.31 | 0.00 | 0.31 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 18.65 | 0.00 | 18.65 |
| Linolenic acid (%) | 0.57 | 0.00 | 0.57 |
| Oleic acid (%) | 60.83 | 0.00 | 60.83 |
| Palmitic acid (%) | 15.42 | 0.00 | 15.42 |
| Palmitoleic acid (%) | 1.48 | 0.00 | 1.48 |
| Stearic acid (%) | 2.34 | 0.00 | 2.34 |
| 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). | 608 | 0 | 608 |
| 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). |