TENDELLONE – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TENDELLONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTENDELLONE | Standard deviationTENDELLONE | MeanTENDELLONE (UMBRIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.42 | 0.00 | 0.42 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 7.98 | 0.00 | 7.98 |
| Linolenic acid (%) | 0.70 | 0.00 | 0.70 |
| Oleic acid (%) | 71.84 | 0.00 | 71.84 |
| Palmitic acid (%) | 15.03 | 0.00 | 15.03 |
| Palmitoleic acid (%) | 1.02 | 0.00 | 1.02 |
| Stearic acid (%) | 2.50 | 0.00 | 2.50 |
| 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). | |||
| 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). | 1,018 | 0 | 1,018 |