GHIACCIOLO – year 2006
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GHIACCIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanGHIACCIOLO | Standard deviationGHIACCIOLO | MeanGHIACCIOLO ( 2006) | |
Eicosenoic acid (%) | 0.29 | 0.02 | |
Eicosanoic acid (%) | 0.39 | 0.03 | 0.47 |
Heptadecenoic acid (%) | 0.07 | 0.02 | 0.08 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.14 |
Linoleic acid (%) | 7.01 | 1.16 | 5.97 |
Linolenic acid (%) | 0.72 | 0.12 | 0.69 |
Oleic acid (%) | 76.10 | 1.88 | 79.78 |
Palmitic acid (%) | 12.28 | 1.03 | 9.74 |
Palmitoleic acid (%) | 0.92 | 0.21 | 0.52 |
Stearic acid (%) | 2.08 | 0.39 | 2.22 |
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). | 454 | 24 | |
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). | 641 | 139 | 608 |