CORNIOLA

Sensory profile and fatty acid composition defined by 3 EVOO samples of CORNIOLA in 3 years and come from 1 region.

Data of variety CORNIOLA are related to years (in brackets the number of samples in each year): [2019 (1)] [2020 (1)] [2021 (1)] .

From region CAMPANIA (3 samples) in years: [2019 (1 samples)] [2020 (1 samples)] [2021 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.26	0.29	0.02
Eicosanoic acid (%)	0.37	0.33	0.42	0.04
Heptadecenoic acid (%)	0.26	0.22	0.31	0.04
Heptadecanoic acid (%)	0.15	0.12	0.20	0.04
Linoleic acid (%)	11.45	11.10	12.09	0.45
Linolenic acid (%)	1.01	0.93	1.09	0.06
Oleic acid (%)	65.42	65.02	66.08	0.47
Palmitic acid (%)	17.54	17.13	18.06	0.39
Palmitoleic acid (%)	1.37	1.23	1.47	0.10
Stearic acid (%)	2.00	1.88	2.18	0.13
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).	608	513	704	78

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