VERDELLO – year 2020 – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar VERDELLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanVERDELLO | Standard deviationVERDELLO | MeanVERDELLO (SICILIA 2020) | |
Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
Eicosanoic acid (%) | 0.34 | 0.04 | 0.41 |
Heptadecenoic acid (%) | 0.14 | 0.04 | 0.20 |
Heptadecanoic acid (%) | 0.08 | 0.03 | 0.13 |
Linoleic acid (%) | 10.42 | 1.26 | 9.47 |
Linolenic acid (%) | 0.71 | 0.08 | 0.63 |
Oleic acid (%) | 70.34 | 1.91 | 69.50 |
Palmitic acid (%) | 14.57 | 0.66 | 15.39 |
Palmitoleic acid (%) | 1.09 | 0.15 | 1.20 |
Stearic acid (%) | 1.91 | 0.51 | 2.62 |
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). | 399 | 179 | 702 |