SAMMARTINEGNA – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SAMMARTINEGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSAMMARTINEGNA | Standard deviationSAMMARTINEGNA | MeanSAMMARTINEGNA (BASILICATA ) | |
| Eicosenoic acid (%) | 0.54 | 0.00 | 0.54 |
| Eicosanoic acid (%) | 0.51 | 0.00 | 0.51 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.25 | 0.00 | 7.25 |
| Linolenic acid (%) | 0.76 | 0.00 | 0.76 |
| Oleic acid (%) | 78.21 | 0.00 | 78.21 |
| Palmitic acid (%) | 9.80 | 0.00 | 9.80 |
| Palmitoleic acid (%) | 0.39 | 0.00 | 0.39 |
| Stearic acid (%) | 2.15 | 0.00 | 2.15 |
| 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). | 287 | 0 | 287 |
| 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). |