Detail

MINIOL – year 2016

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

Sensory profile

Profilo sensoriale medio della cultivar   2016

Descriptive statistic of fatty acids composition (n=1)

Mean
MINIOL
Standard deviation
MINIOL
Mean
MINIOL ( 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)0.320.010.34
Heptadecenoic acid (%)0.090.000.09
Heptadecanoic acid (%)0.040.000.05
Linoleic acid (%)6.680.356.75
Linolenic acid (%)0.700.050.69
Oleic acid (%)74.791.9272.59
Palmitic acid (%)14.121.5416.07
Palmitoleic acid (%)0.990.100.99
Stearic acid (%)1.850.101.99
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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