MERLINA – Region LIGURIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MERLINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanMERLINA | Standard deviationMERLINA | MeanMERLINA (LIGURIA ) | |
| Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
| Eicosanoic acid (%) | 0.42 | 0.10 | 0.42 |
| Heptadecenoic acid (%) | 0.11 | 0.02 | 0.11 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.06 |
| Linoleic acid (%) | 13.97 | 0.33 | 13.97 |
| Linolenic acid (%) | 0.62 | 0.05 | 0.62 |
| Oleic acid (%) | 66.39 | 0.45 | 66.39 |
| Palmitic acid (%) | 14.56 | 0.37 | 14.56 |
| Palmitoleic acid (%) | 1.27 | 0.02 | 1.27 |
| Stearic acid (%) | 2.16 | 0.19 | 2.16 |
| 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). | 604 | 0 | 604 |
| 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). | 479 | 0 | 479 |