Detail

RUMIGNANA – Region MOLISE

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RUMIGNANA.

Sensory profile

Profilo sensoriale medio della cultivar  MOLISE

Descriptive statistic of fatty acids composition (n=3)

Mean
RUMIGNANA
Standard deviation
RUMIGNANA
Mean
RUMIGNANA (MOLISE )
Eicosenoic acid (%)
Eicosanoic acid (%)0.380.050.38
Heptadecenoic acid (%)0.110.050.11
Heptadecanoic acid (%)0.050.030.05
Linoleic acid (%)8.500.238.50
Linolenic acid (%)0.730.110.73
Oleic acid (%)72.170.3572.17
Palmitic acid (%)14.460.3514.46
Palmitoleic acid (%)0.960.020.96
Stearic acid (%)2.310.252.31
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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