GENTILE DI LARINO – Region MOLISE
Sensory profile and fatty acids composition defined by 26 EVOO samples of cultivar GENTILE DI LARINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=26)
| MeanGENTILE DI LARINO | Standard deviationGENTILE DI LARINO | MeanGENTILE DI LARINO (MOLISE ) | |
| Eicosenoic acid (%) | 0.26 | 0.07 | 0.26 |
| Eicosanoic acid (%) | 0.42 | 0.09 | 0.42 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 8.77 | 1.57 | 8.77 |
| Linolenic acid (%) | 0.65 | 0.07 | 0.65 |
| Oleic acid (%) | 72.03 | 3.06 | 72.03 |
| Palmitic acid (%) | 14.02 | 1.52 | 14.02 |
| Palmitoleic acid (%) | 1.00 | 0.22 | 1.00 |
| Stearic acid (%) | 2.69 | 0.40 | 2.69 |
| 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). | 462 | 89 | 462 |
| 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). | 573 | 130 | 573 |