LIMONA – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LIMONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLIMONA | Standard deviationLIMONA | MeanLIMONA (UMBRIA ) | |
| Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
| Eicosanoic acid (%) | 0.37 | 0.00 | 0.37 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 7.03 | 0.00 | 7.03 |
| Linolenic acid (%) | 0.58 | 0.00 | 0.58 |
| Oleic acid (%) | 76.12 | 0.00 | 76.12 |
| Palmitic acid (%) | 12.15 | 0.00 | 12.15 |
| Palmitoleic acid (%) | 0.93 | 0.00 | 0.93 |
| Stearic acid (%) | 2.27 | 0.00 | 2.27 |
| 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). | 455 | 0 | 455 |
| 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). |