MERLINA – year 2019 – Region LIGURIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MERLINA	Standard deviation MERLINA	Mean MERLINA (LIGURIA 2019)
Eicosenoic acid (%)	0.28	0.00
Eicosanoic acid (%)	0.42	0.10	0.52
Heptadecenoic acid (%)	0.11	0.02	0.13
Heptadecanoic acid (%)	0.06	0.02	0.08
Linoleic acid (%)	13.97	0.33	13.64
Linolenic acid (%)	0.62	0.05	0.67
Oleic acid (%)	66.39	0.45	65.94
Palmitic acid (%)	14.56	0.37	14.93
Palmitoleic acid (%)	1.27	0.02	1.29
Stearic acid (%)	2.16	0.19	2.35
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
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

— Back to the variety MERLINA —