Detail

SEMIDANA – year 2020

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar SEMIDANA.

Sensory profile

Profilo sensoriale medio della cultivar   2020

Descriptive statistic of fatty acids composition (n=4)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA ( 2020)
Eicosenoic acid (%)0.250.020.25
Eicosanoic acid (%)0.430.060.51
Heptadecenoic acid (%)0.260.080.32
Heptadecanoic acid (%)0.150.050.20
Linoleic acid (%)10.711.4810.41
Linolenic acid (%)0.780.100.78
Oleic acid (%)68.802.4268.31
Palmitic acid (%)14.971.0215.15
Palmitoleic acid (%)1.100.181.04
Stearic acid (%)2.390.532.85
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).
494196561

— Back to the variety SEMIDANA —