Detail

TONDINA (ROGGIANELLA) – year 2007 – Region CALABRIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDINA (ROGGIANELLA).

Sensory profile

Profilo sensoriale medio della cultivar  CALABRIA 2007

Descriptive statistic of fatty acids composition (n=1)

Mean
TONDINA (ROGGIANELLA)
Standard deviation
TONDINA (ROGGIANELLA)
Mean
TONDINA (ROGGIANELLA) (CALABRIA 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)0.320.030.34
Heptadecenoic acid (%)0.230.090.09
Heptadecanoic acid (%)0.100.030.04
Linoleic acid (%)4.901.216.25
Linolenic acid (%)0.700.100.61
Oleic acid (%)76.541.4076.70
Palmitic acid (%)13.671.2113.18
Palmitoleic acid (%)1.280.400.94
Stearic acid (%)1.930.351.56
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).
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).
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