Detail

SARGANO DI FERMO – year 2016

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SARGANO DI FERMO.

Sensory profile

Profilo sensoriale medio della cultivar   2016

Descriptive statistic of fatty acids composition (n=1)

Mean
SARGANO DI FERMO
Standard deviation
SARGANO DI FERMO
Mean
SARGANO DI FERMO ( 2016)
Eicosenoic acid (%)0.270.00
Eicosanoic acid (%)0.350.050.33
Heptadecenoic acid (%)0.100.020.08
Heptadecanoic acid (%)0.040.010.03
Linoleic acid (%)9.242.009.36
Linolenic acid (%)0.720.130.51
Oleic acid (%)72.073.1970.14
Palmitic acid (%)14.051.1715.70
Palmitoleic acid (%)1.270.371.52
Stearic acid (%)1.790.231.97
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).
4750
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).
414167518

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