POSOLA – year 2016
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar POSOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPOSOLA | Standard deviationPOSOLA | MeanPOSOLA ( 2016) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.33 | 0.04 | 0.29 |
| Heptadecenoic acid (%) | 0.27 | 0.03 | 0.30 |
| Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
| Linoleic acid (%) | 15.33 | 1.01 | 16.34 |
| Linolenic acid (%) | 0.71 | 0.01 | 0.70 |
| Oleic acid (%) | 62.02 | 2.35 | 59.67 |
| Palmitic acid (%) | 16.77 | 0.97 | 17.74 |
| Palmitoleic acid (%) | 2.25 | 0.77 | 3.03 |
| Stearic acid (%) | 1.91 | 0.33 | 1.58 |
| 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). | 526 | 234 | 292 |