GHIACCIOLO – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar GHIACCIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
MeanGHIACCIOLO | Standard deviationGHIACCIOLO | MeanGHIACCIOLO (EMILIA-ROMAGNA ) | |
Eicosenoic acid (%) | 0.29 | 0.02 | 0.29 |
Eicosanoic acid (%) | 0.39 | 0.03 | 0.39 |
Heptadecenoic acid (%) | 0.07 | 0.02 | 0.07 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.06 |
Linoleic acid (%) | 7.01 | 1.16 | 7.01 |
Linolenic acid (%) | 0.72 | 0.12 | 0.72 |
Oleic acid (%) | 76.10 | 1.88 | 76.10 |
Palmitic acid (%) | 12.28 | 1.03 | 12.28 |
Palmitoleic acid (%) | 0.92 | 0.21 | 0.92 |
Stearic acid (%) | 2.08 | 0.39 | 2.08 |
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 | 454 |
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 | 641 |