TONDA DI CAGLIARI – year 2009 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DI CAGLIARI.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TONDA DI CAGLIARI	Standard deviation TONDA DI CAGLIARI	Mean TONDA DI CAGLIARI (SARDEGNA 2009)
Eicosenoic acid (%)	0.23	0.00
Eicosanoic acid (%)	0.38	0.03	0.34
Heptadecenoic acid (%)	0.34	0.02	0.33
Heptadecanoic acid (%)	0.16	0.01	0.16
Linoleic acid (%)	13.94	0.45	13.34
Linolenic acid (%)	0.83	0.10	0.85
Oleic acid (%)	64.54	1.20	64.55
Palmitic acid (%)	16.34	1.00	17.31
Palmitoleic acid (%)	1.32	0.27	1.48
Stearic acid (%)	1.94	0.27	1.56
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).	321	0
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).	416	158	574

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