Detail

GENTILE DI LARINO – year 2009

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI LARINO.

Sensory profile

Profilo sensoriale medio della cultivar   2009

Descriptive statistic of fatty acids composition (n=1)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO ( 2009)
Eicosenoic acid (%)0.280.09
Eicosanoic acid (%)0.420.090.42
Heptadecenoic acid (%)0.070.010.06
Heptadecanoic acid (%)0.050.010.04
Linoleic acid (%)8.501.328.15
Linolenic acid (%)0.640.070.81
Oleic acid (%)72.512.7772.91
Palmitic acid (%)13.841.5114.06
Palmitoleic acid (%)0.960.200.95
Stearic acid (%)2.690.392.50
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).
573130330

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