Variety

CELLINA DI ROTELLO

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

Data of variety CELLINA DI ROTELLO are related to years (in brackets the number of samples in each year): [2021 (1)] .

  • From region MOLISE (1 samples) in years: [2021 (1 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

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

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.190.190.190.00
    Eicosanoic acid (%)0.340.340.340.00
    Heptadecenoic acid (%)0.080.080.080.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)16.9716.9716.970.00
    Linolenic acid (%)0.950.950.950.00
    Oleic acid (%)61.9761.9761.970.00
    Palmitic acid (%)15.8015.8015.800.00
    Palmitoleic acid (%)1.681.681.680.00
    Stearic acid (%)1.851.851.850.00
    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).    		4834834830

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