MINUTA DI CHIUSI – year 2021
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUTA DI CHIUSI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMINUTA DI CHIUSI | Standard deviationMINUTA DI CHIUSI | MeanMINUTA DI CHIUSI ( 2021) | |
Eicosenoic acid (%) | 0.28 | 0.01 | 0.26 |
Eicosanoic acid (%) | 0.33 | 0.03 | 0.38 |
Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
Linoleic acid (%) | 6.54 | 0.33 | 6.01 |
Linolenic acid (%) | 0.68 | 0.04 | 0.73 |
Oleic acid (%) | 75.21 | 0.97 | 75.82 |
Palmitic acid (%) | 13.62 | 0.78 | 13.59 |
Palmitoleic acid (%) | 1.04 | 0.13 | 0.85 |
Stearic acid (%) | 2.04 | 0.09 | 2.10 |
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). | 389 | 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). | 724 | 92 | 854 |