CAZZARELLA

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

Data of variety CAZZARELLA are related to years (in brackets the number of samples in each year): [2016 (1)] .

From region MOLISE (1 samples) in years: [2016 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

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

Fatty acids composition

Statistical moments of fatty acids composition (n=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.38	0.38	0.00
Heptadecenoic acid (%)	0.15	0.15	0.15	0.00
Heptadecanoic acid (%)	0.08	0.08	0.08	0.00
Linoleic acid (%)	10.92	10.92	10.92	0.00
Linolenic acid (%)	0.60	0.60	0.60	0.00
Oleic acid (%)	66.15	66.15	66.15	0.00
Palmitic acid (%)	16.94	16.94	16.94	0.00
Palmitoleic acid (%)	1.58	1.58	1.58	0.00
Stearic acid (%)	2.85	2.85	2.85	0.00
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).	672	672	672	0

— Back to the varieties —