NOCELLARA DEL BELICE – Region SARDEGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA DEL BELICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOCELLARA DEL BELICE | Standard deviationNOCELLARA DEL BELICE | MeanNOCELLARA DEL BELICE (SARDEGNA ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | |
| Eicosanoic acid (%) | 0.46 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 8.38 | 0.97 | 6.07 |
| Linolenic acid (%) | 0.77 | 0.13 | 0.82 |
| Oleic acid (%) | 72.62 | 2.03 | 78.94 |
| Palmitic acid (%) | 13.33 | 1.22 | 10.74 |
| Palmitoleic acid (%) | 1.01 | 0.25 | 0.64 |
| Stearic acid (%) | 2.94 | 0.55 | 2.20 |
| 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). | 323 | 104 | |
| 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). | 407 | 162 | 310 |