Detail

SEMIDANA – year 2014 – Region SARDEGNA

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

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2014

Descriptive statistic of fatty acids composition (n=1)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2014)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.430.060.42
Heptadecenoic acid (%)0.260.080.06
Heptadecanoic acid (%)0.150.050.04
Linoleic acid (%)10.711.487.93
Linolenic acid (%)0.780.100.57
Oleic acid (%)68.802.4272.81
Palmitic acid (%)14.971.0214.18
Palmitoleic acid (%)1.100.181.20
Stearic acid (%)2.390.532.32
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).
494196348

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