GHIACCIOLO – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 13 EVOO samples of cultivar GHIACCIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=13)
| MeanGHIACCIOLO | Standard deviationGHIACCIOLO | MeanGHIACCIOLO (EMILIA-ROMAGNA ) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.29 |
| Eicosanoic acid (%) | 0.39 | 0.03 | 0.39 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.06 |
| Linoleic acid (%) | 7.18 | 1.11 | 7.18 |
| Linolenic acid (%) | 0.73 | 0.11 | 0.73 |
| Oleic acid (%) | 75.50 | 2.07 | 75.50 |
| Palmitic acid (%) | 12.57 | 1.14 | 12.57 |
| Palmitoleic acid (%) | 0.98 | 0.23 | 0.98 |
| Stearic acid (%) | 2.12 | 0.36 | 2.12 |
| 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). | 420 | 77 | 420 |
| 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 |