NERA DI OLIENA – Region SARDEGNA
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar NERA DI OLIENA.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
MeanNERA DI OLIENA | Standard deviationNERA DI OLIENA | MeanNERA DI OLIENA (SARDEGNA ) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.41 | 0.05 | 0.41 |
Heptadecenoic acid (%) | 0.10 | 0.06 | 0.10 |
Heptadecanoic acid (%) | 0.07 | 0.07 | 0.07 |
Linoleic acid (%) | 10.07 | 1.53 | 10.07 |
Linolenic acid (%) | 0.71 | 0.03 | 0.71 |
Oleic acid (%) | 72.20 | 2.32 | 72.20 |
Palmitic acid (%) | 13.02 | 0.81 | 13.02 |
Palmitoleic acid (%) | 0.86 | 0.08 | 0.86 |
Stearic acid (%) | 2.25 | 0.26 | 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). | |||
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). | 452 | 74 | 452 |