GENTILE DI ANGHIARI – year 2018 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI ANGHIARI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGENTILE DI ANGHIARI | Standard deviationGENTILE DI ANGHIARI | MeanGENTILE DI ANGHIARI (UMBRIA 2018) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.34 | 0.00 | 0.34 |
| Heptadecenoic acid (%) | 0.10 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 6.64 | 1.02 | 7.66 |
| Linolenic acid (%) | 0.71 | 0.05 | 0.66 |
| Oleic acid (%) | 76.08 | 0.82 | 75.26 |
| Palmitic acid (%) | 12.91 | 0.64 | 12.26 |
| Palmitoleic acid (%) | 1.06 | 0.08 | 0.98 |
| Stearic acid (%) | 1.78 | 0.52 | 2.31 |
| 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). | 701 | 23 | 724 |