Detail

SALVIANA – year 2008 – Region LAZIO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SALVIANA.

Sensory profile

Profilo sensoriale medio della cultivar  LAZIO 2008

Descriptive statistic of fatty acids composition (n=2)

Mean
SALVIANA
Standard deviation
SALVIANA
Mean
SALVIANA (LAZIO 2008)
Eicosenoic acid (%)
Eicosanoic acid (%)0.360.080.44
Heptadecenoic acid (%)0.060.010.07
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)9.441.149.98
Linolenic acid (%)0.580.100.56
Oleic acid (%)71.481.9773.40
Palmitic acid (%)14.721.3812.83
Palmitoleic acid (%)1.000.240.82
Stearic acid (%)2.020.401.49
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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