NERA DI VILLACIDRO – year 2009 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NERA DI VILLACIDRO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNERA DI VILLACIDRO | Standard deviationNERA DI VILLACIDRO | MeanNERA DI VILLACIDRO (SARDEGNA 2009) | |
| Eicosenoic acid (%) | 0.22 | 0.00 | |
| Eicosanoic acid (%) | 0.31 | 0.02 | 0.33 |
| Heptadecenoic acid (%) | 0.10 | 0.03 | 0.15 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.08 |
| Linoleic acid (%) | 8.03 | 0.96 | 8.74 |
| Linolenic acid (%) | 0.70 | 0.15 | 0.95 |
| Oleic acid (%) | 73.52 | 1.65 | 72.28 |
| Palmitic acid (%) | 13.81 | 0.80 | 14.63 |
| Palmitoleic acid (%) | 1.14 | 0.21 | 0.97 |
| Stearic acid (%) | 2.08 | 0.25 | 1.79 |
| 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). | 456 | 119 | 403 |