Detail

SEMIDANA – year 2018

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

Sensory profile

Profilo sensoriale medio della cultivar   2018

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA ( 2018)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.38
Heptadecenoic acid (%)0.260.080.33
Heptadecanoic acid (%)0.150.050.20
Linoleic acid (%)10.711.4811.95
Linolenic acid (%)0.780.100.70
Oleic acid (%)68.802.4267.40
Palmitic acid (%)14.971.0214.71
Palmitoleic acid (%)1.100.180.98
Stearic acid (%)2.390.532.95
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).
494196565

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