Detail

PAESANA BIANCA – year 2008

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PAESANA BIANCA.

Sensory profile

Profilo sensoriale medio della cultivar   2008

Descriptive statistic of fatty acids composition (n=1)

Mean
PAESANA BIANCA
Standard deviation
PAESANA BIANCA
Mean
PAESANA BIANCA ( 2008)
Eicosenoic acid (%)
Eicosanoic acid (%)0.400.030.38
Heptadecenoic acid (%)0.070.040.08
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)6.780.857.73
Linolenic acid (%)0.690.060.68
Oleic acid (%)77.551.3076.86
Palmitic acid (%)11.700.6711.91
Palmitoleic acid (%)0.750.090.79
Stearic acid (%)1.660.261.26
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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