Detail

MAJORCHINA – year 2013 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MAJORCHINA.

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2013

Descriptive statistic of fatty acids composition (n=1)

Mean
MAJORCHINA
Standard deviation
MAJORCHINA
Mean
MAJORCHINA (SARDEGNA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.380.000.38
Heptadecenoic acid (%)0.340.000.34
Heptadecanoic acid (%)0.180.000.18
Linoleic acid (%)12.040.0012.04
Linolenic acid (%)0.680.000.68
Oleic acid (%)67.160.0067.16
Palmitic acid (%)15.510.0015.51
Palmitoleic acid (%)1.140.001.14
Stearic acid (%)2.330.002.33
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).
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).
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