PIANTONE DI FALERONE – year 2010
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar PIANTONE DI FALERONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanPIANTONE DI FALERONE | Standard deviationPIANTONE DI FALERONE | MeanPIANTONE DI FALERONE ( 2010) | |
Eicosenoic acid (%) | 0.29 | 0.01 | |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.30 |
Heptadecenoic acid (%) | 0.17 | 0.05 | 0.18 |
Heptadecanoic acid (%) | 0.09 | 0.02 | 0.09 |
Linoleic acid (%) | 8.82 | 1.40 | 10.11 |
Linolenic acid (%) | 0.66 | 0.13 | 0.70 |
Oleic acid (%) | 72.69 | 2.74 | 70.48 |
Palmitic acid (%) | 14.62 | 1.13 | 15.01 |
Palmitoleic acid (%) | 0.85 | 0.19 | 1.05 |
Stearic acid (%) | 1.72 | 0.27 | 1.76 |
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). | 476 | 79 | |
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). | 561 | 105 | 449 |