Detail

SEMIDANA – year 2013

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

Sensory profile

Profilo sensoriale medio della cultivar   2013

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA ( 2013)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.41
Heptadecenoic acid (%)0.260.080.26
Heptadecanoic acid (%)0.150.050.17
Linoleic acid (%)10.711.4810.48
Linolenic acid (%)0.780.100.68
Oleic acid (%)68.802.4271.27
Palmitic acid (%)14.971.0213.25
Palmitoleic acid (%)1.100.180.70
Stearic acid (%)2.390.532.54
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).
37474
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).
494196276

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