SEMIDANA – year 2024 – Region SARDEGNA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar SEMIDANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanSEMIDANA | Standard deviationSEMIDANA | MeanSEMIDANA (SARDEGNA 2024) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.43 | 0.06 | 0.44 |
| Heptadecenoic acid (%) | 0.26 | 0.08 | 0.29 |
| Heptadecanoic acid (%) | 0.15 | 0.05 | 0.18 |
| Linoleic acid (%) | 10.71 | 1.48 | 11.56 |
| Linolenic acid (%) | 0.78 | 0.10 | 0.86 |
| Oleic acid (%) | 68.80 | 2.42 | 67.21 |
| Palmitic acid (%) | 14.97 | 1.02 | 15.27 |
| Palmitoleic acid (%) | 1.10 | 0.18 | 1.08 |
| Stearic acid (%) | 2.39 | 0.53 | 2.62 |
| 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). | 374 | 74 | 349 |
| 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). | 494 | 196 |