NOCELLARA MESSINESE – year 2006
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA MESSINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOCELLARA MESSINESE | Standard deviationNOCELLARA MESSINESE | MeanNOCELLARA MESSINESE ( 2006) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.37 | 0.05 | 0.38 |
| Heptadecenoic acid (%) | 0.22 | 0.08 | 0.26 |
| Heptadecanoic acid (%) | 0.10 | 0.04 | 0.13 |
| Linoleic acid (%) | 11.12 | 2.29 | 10.88 |
| Linolenic acid (%) | 0.74 | 0.14 | 0.66 |
| Oleic acid (%) | 69.96 | 3.55 | 72.94 |
| Palmitic acid (%) | 14.01 | 1.43 | 11.73 |
| Palmitoleic acid (%) | 1.15 | 0.30 | 0.89 |
| Stearic acid (%) | 2.01 | 0.27 | 1.78 |
| 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). | 336 | 59 | 418 |