GENTILE DI CHIETI – year 2016 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI CHIETI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanGENTILE DI CHIETI | Standard deviationGENTILE DI CHIETI | MeanGENTILE DI CHIETI (ABRUZZO 2016) | |
Eicosenoic acid (%) | 0.29 | 0.07 | |
Eicosanoic acid (%) | 0.37 | 0.08 | 0.38 |
Heptadecenoic acid (%) | 0.15 | 0.06 | 0.08 |
Heptadecanoic acid (%) | 0.10 | 0.05 | 0.04 |
Linoleic acid (%) | 10.20 | 2.27 | 8.29 |
Linolenic acid (%) | 0.73 | 0.12 | 0.69 |
Oleic acid (%) | 70.45 | 3.52 | 74.68 |
Palmitic acid (%) | 14.38 | 1.70 | 12.49 |
Palmitoleic acid (%) | 1.00 | 0.22 | 0.75 |
Stearic acid (%) | 2.41 | 0.37 | 2.10 |
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). | 392 | 108 | |
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). | 455 | 159 | 682 |