MORCONA – year 2009
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MORCONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMORCONA | Standard deviationMORCONA | MeanMORCONA ( 2009) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.40 | 0.03 | 0.36 |
Heptadecenoic acid (%) | 0.12 | 0.04 | 0.08 |
Heptadecanoic acid (%) | 0.07 | 0.02 | 0.06 |
Linoleic acid (%) | 6.85 | 0.34 | 6.37 |
Linolenic acid (%) | 0.75 | 0.14 | 0.94 |
Oleic acid (%) | 76.68 | 1.75 | 78.75 |
Palmitic acid (%) | 12.10 | 1.01 | 11.42 |
Palmitoleic acid (%) | 0.73 | 0.25 | 0.46 |
Stearic acid (%) | 2.08 | 0.45 | 1.46 |
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). | 535 | 20 | 563 |