Detail

GENTILE DI LARINO – year 2007

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GENTILE DI LARINO.

Sensory profile

Profilo sensoriale medio della cultivar   2007

Descriptive statistic of fatty acids composition (n=2)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO ( 2007)
Eicosenoic acid (%)0.280.09
Eicosanoic acid (%)0.420.090.29
Heptadecenoic acid (%)0.070.010.10
Heptadecanoic acid (%)0.050.010.06
Linoleic acid (%)8.501.326.97
Linolenic acid (%)0.640.070.68
Oleic acid (%)72.512.7775.56
Palmitic acid (%)13.841.5113.22
Palmitoleic acid (%)0.960.200.85
Stearic acid (%)2.690.392.11
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).
573130511

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