SPERONE DI GALLO – year 2011 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SPERONE DI GALLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSPERONE DI GALLO | Standard deviationSPERONE DI GALLO | MeanSPERONE DI GALLO (MARCHE 2011) | |
| Eicosenoic acid (%) | 0.25 | 0.05 | |
| Eicosanoic acid (%) | 0.41 | 0.08 | 0.34 |
| Heptadecenoic acid (%) | 0.08 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.05 |
| Linoleic acid (%) | 8.95 | 1.47 | 9.67 |
| Linolenic acid (%) | 0.77 | 0.06 | 0.76 |
| Oleic acid (%) | 71.13 | 2.69 | 69.21 |
| Palmitic acid (%) | 14.29 | 1.09 | 15.64 |
| Palmitoleic acid (%) | 0.94 | 0.12 | 1.18 |
| Stearic acid (%) | 3.07 | 0.74 | 3.00 |
| 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). | 380 | 50 | |
| 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). | 518 | 131 | 402 |