Detail

SALVIANA – year 2009

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

Sensory profile

Profilo sensoriale medio della cultivar   2009

Descriptive statistic of fatty acids composition (n=1)

Mean
SALVIANA
Standard deviation
SALVIANA
Mean
SALVIANA ( 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)0.360.080.31
Heptadecenoic acid (%)0.060.010.05
Heptadecanoic acid (%)0.040.010.02
Linoleic acid (%)9.441.148.94
Linolenic acid (%)0.580.100.76
Oleic acid (%)71.481.9772.62
Palmitic acid (%)14.721.3814.51
Palmitoleic acid (%)1.000.240.98
Stearic acid (%)2.020.401.73
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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