GENTILE DI MAFALDA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI MAFALDA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGENTILE DI MAFALDA | Standard deviationGENTILE DI MAFALDA | MeanGENTILE DI MAFALDA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.21 | 0.06 | |
| Eicosanoic acid (%) | 0.31 | 0.05 | 0.38 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 11.80 | 1.67 | 12.63 |
| Linolenic acid (%) | 1.08 | 0.16 | 1.18 |
| Oleic acid (%) | 64.33 | 3.42 | 62.43 |
| Palmitic acid (%) | 18.07 | 1.53 | 18.80 |
| Palmitoleic acid (%) | 2.02 | 0.21 | 2.28 |
| Stearic acid (%) | 1.87 | 0.17 | 1.77 |
| 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). | 344 | 36 | |
| 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). | 507 | 207 | 704 |