Detail

GENTILE DI CHIETI – year 2022

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar GENTILE DI CHIETI.

Sensory profile

Profilo sensoriale medio della cultivar   2022

Descriptive statistic of fatty acids composition (n=3)

Mean
GENTILE DI CHIETI
Standard deviation
GENTILE DI CHIETI
Mean
GENTILE DI CHIETI ( 2022)
Eicosenoic acid (%)0.290.070.32
Eicosanoic acid (%)0.370.080.45
Heptadecenoic acid (%)0.150.060.17
Heptadecanoic acid (%)0.100.050.11
Linoleic acid (%)10.202.279.48
Linolenic acid (%)0.730.120.81
Oleic acid (%)70.453.5270.91
Palmitic acid (%)14.381.7013.83
Palmitoleic acid (%)1.000.221.06
Stearic acid (%)2.410.372.70
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).
392108428
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).
455159

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