CARPELLESE

Sensory profile and fatty acid composition defined by 9 EVOO samples of CARPELLESE in 8 years and come from 1 region.

Data of variety CARPELLESE are related to years (in brackets the number of samples in each year): [2007 (2)] [2008 (1)] [2011 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2019 (1)] [2021 (1)] .

From region CAMPANIA (9 samples) in years: [2007 (2 samples)] [2008 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2019 (1 samples)] [2021 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.

Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=9)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.17	0.17	0.17	0.00
Eicosanoic acid (%)	0.34	0.21	0.44	0.07
Heptadecenoic acid (%)	0.09	0.07	0.12	0.01
Heptadecanoic acid (%)	0.05	0.03	0.07	0.01
Linoleic acid (%)	6.79	5.43	7.31	0.56
Linolenic acid (%)	0.77	0.66	0.93	0.09
Oleic acid (%)	75.89	73.14	78.35	1.57
Palmitic acid (%)	12.98	10.45	15.02	1.28
Palmitoleic acid (%)	0.87	0.67	1.01	0.12
Stearic acid (%)	1.90	1.72	2.22	0.17
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).	486	189	796	175

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