Detail

GENTILE DI LARINO – year 2021

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

Sensory profile

Profilo sensoriale medio della cultivar   2021

Descriptive statistic of fatty acids composition (n=1)

Mean
GENTILE DI LARINO
Standard deviation
GENTILE DI LARINO
Mean
GENTILE DI LARINO ( 2021)
Eicosenoic acid (%)0.280.090.18
Eicosanoic acid (%)0.420.090.42
Heptadecenoic acid (%)0.070.010.07
Heptadecanoic acid (%)0.050.010.06
Linoleic acid (%)8.501.3210.59
Linolenic acid (%)0.640.070.70
Oleic acid (%)72.512.7767.62
Palmitic acid (%)13.841.5116.42
Palmitoleic acid (%)0.960.201.29
Stearic acid (%)2.690.392.53
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).
573130838

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