Detail

GENTILE DI LARINO – year 2006

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

Sensory profile

Profilo sensoriale medio della cultivar   2006

Descriptive statistic of fatty acids composition (n=3)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO ( 2006)
Eicosenoic acid (%)0.280.09
Eicosanoic acid (%)0.420.090.50
Heptadecenoic acid (%)0.070.010.08
Heptadecanoic acid (%)0.050.010.05
Linoleic acid (%)8.501.327.85
Linolenic acid (%)0.640.070.58
Oleic acid (%)72.512.7774.99
Palmitic acid (%)13.841.5111.83
Palmitoleic acid (%)0.960.200.73
Stearic acid (%)2.690.393.10
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).
501101
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).
573130676

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