TONDA DEL MATESE – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DEL MATESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanTONDA DEL MATESE | Standard deviationTONDA DEL MATESE | MeanTONDA DEL MATESE ( 2023) | |
Eicosenoic acid (%) | 0.29 | 0.01 | 0.30 |
Eicosanoic acid (%) | 0.34 | 0.07 | 0.34 |
Heptadecenoic acid (%) | 0.08 | 0.02 | 0.12 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
Linoleic acid (%) | 7.66 | 1.03 | 6.54 |
Linolenic acid (%) | 0.77 | 0.10 | 0.79 |
Oleic acid (%) | 73.43 | 1.68 | 75.01 |
Palmitic acid (%) | 14.45 | 1.00 | 13.72 |
Palmitoleic acid (%) | 1.04 | 0.20 | 1.12 |
Stearic acid (%) | 1.82 | 0.22 | 1.87 |
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). | 396 | 87 | 332 |
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). | 473 | 168 |