Variety

MARINESE

Sensory profile and fatty acid composition defined by 3 EVOO samples of MARINESE in 2 years and come from 1 region.

Data of variety MARINESE are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (2)] .

  • From region CAMPANIA (3 samples) in years: [2021 (1 samples)] [2022 (2 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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.230.270.02
    Eicosanoic acid (%)0.390.310.520.10
    Heptadecenoic acid (%)0.070.050.090.01
    Heptadecanoic acid (%)0.040.020.050.01
    Linoleic acid (%)5.824.776.350.74
    Linolenic acid (%)0.750.640.850.08
    Oleic acid (%)74.5873.9475.230.52
    Palmitic acid (%)14.3013.9914.670.28
    Palmitoleic acid (%)1.531.331.790.19
    Stearic acid (%)2.111.832.610.35
    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).
    44838151567
    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).
    9879879870

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