GHIACCIOLO – year 2008
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 ( 2008) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | |
| Eicosanoic acid (%) | 0.39 | 0.03 | 0.41 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.06 |
| Linoleic acid (%) | 7.01 | 1.16 | 7.28 |
| Linolenic acid (%) | 0.72 | 0.12 | 0.65 |
| Oleic acid (%) | 76.10 | 1.88 | 77.30 |
| Palmitic acid (%) | 12.28 | 1.03 | 12.17 |
| Palmitoleic acid (%) | 0.92 | 0.21 | 0.78 |
| Stearic acid (%) | 2.08 | 0.39 | 0.96 |
| 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 | 427 |