NEBBIA DEL MENOCCHIA – year 2016 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NEBBIA DEL MENOCCHIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNEBBIA DEL MENOCCHIA | Standard deviationNEBBIA DEL MENOCCHIA | MeanNEBBIA DEL MENOCCHIA (MARCHE 2016) | |
| Eicosenoic acid (%) | 0.30 | 0.00 | |
| Eicosanoic acid (%) | 0.41 | 0.03 | 0.37 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 8.49 | 0.38 | 8.04 |
| Linolenic acid (%) | 0.68 | 0.04 | 0.62 |
| Oleic acid (%) | 71.85 | 0.82 | 72.98 |
| Palmitic acid (%) | 14.45 | 0.58 | 13.85 |
| Palmitoleic acid (%) | 1.33 | 0.00 | 1.33 |
| Stearic acid (%) | 2.21 | 0.04 | 2.25 |
| 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). | 523 | 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). | 580 | 20 | 560 |