TONDA DI STRONGOLI – year 2013 – Region CALABRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DI STRONGOLI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTONDA DI STRONGOLI | Standard deviationTONDA DI STRONGOLI | MeanTONDA DI STRONGOLI (CALABRIA 2013) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.41 | 0.03 | 0.41 |
| Heptadecenoic acid (%) | 0.18 | 0.07 | 0.17 |
| Heptadecanoic acid (%) | 0.09 | 0.03 | 0.09 |
| Linoleic acid (%) | 9.33 | 1.28 | 10.00 |
| Linolenic acid (%) | 0.73 | 0.10 | 0.86 |
| Oleic acid (%) | 71.35 | 1.26 | 69.70 |
| Palmitic acid (%) | 14.06 | 0.88 | 14.88 |
| Palmitoleic acid (%) | 1.03 | 0.24 | 1.21 |
| Stearic acid (%) | 2.57 | 0.63 | 2.42 |
| 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). | 441 | 140 | 573 |