Detail

PAESANA BIANCA – year 2007

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar PAESANA BIANCA.

Sensory profile

Profilo sensoriale medio della cultivar   2007

Descriptive statistic of fatty acids composition (n=2)

Mean
PAESANA BIANCA
Standard deviation
PAESANA BIANCA
Mean
PAESANA BIANCA ( 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)0.400.030.42
Heptadecenoic acid (%)0.070.040.10
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)6.780.856.69
Linolenic acid (%)0.690.060.74
Oleic acid (%)77.551.3077.04
Palmitic acid (%)11.700.6712.11
Palmitoleic acid (%)0.750.090.79
Stearic acid (%)1.660.261.72
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).
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