CORNETTA – year 2007
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CORNETTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCORNETTA | Standard deviationCORNETTA | MeanCORNETTA ( 2007) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.32 | 0.06 | 0.38 |
| Heptadecenoic acid (%) | 0.11 | 0.02 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 8.10 | 1.23 | 9.30 |
| Linolenic acid (%) | 0.73 | 0.14 | 0.62 |
| Oleic acid (%) | 74.59 | 1.93 | 72.86 |
| Palmitic acid (%) | 12.92 | 0.97 | 13.28 |
| Palmitoleic acid (%) | 1.07 | 0.25 | 1.25 |
| Stearic acid (%) | 1.84 | 0.19 | 1.86 |
| 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). | |||
| 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). | 504 | 96 | 582 |