NOSTRANA DI BRISIGHELLA – year 2020 – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRANA DI BRISIGHELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanNOSTRANA DI BRISIGHELLA | Standard deviationNOSTRANA DI BRISIGHELLA | MeanNOSTRANA DI BRISIGHELLA (EMILIA-ROMAGNA 2020) | |
Eicosenoic acid (%) | 0.28 | 0.06 | 0.23 |
Eicosanoic acid (%) | 0.37 | 0.04 | 0.34 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
Linoleic acid (%) | 5.79 | 0.72 | 6.03 |
Linolenic acid (%) | 0.72 | 0.14 | 0.68 |
Oleic acid (%) | 76.32 | 1.34 | 75.12 |
Palmitic acid (%) | 13.14 | 1.09 | 13.79 |
Palmitoleic acid (%) | 1.19 | 0.32 | 1.60 |
Stearic acid (%) | 1.98 | 0.31 | 1.95 |
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). | 392 | 34 | |
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). | 573 | 145 | 367 |