MONICELLA

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

Data of variety MONICELLA are related to years (in brackets the number of samples in each year): [2020 (1)] [2023 (1)] .

From region CAMPANIA (2 samples) in years: [2020 (1 samples)] [2023 (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=2)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.25	0.29	0.02
Eicosanoic acid (%)	0.40	0.39	0.40	0.01
Heptadecenoic acid (%)	0.07	0.07	0.07	0.00
Heptadecanoic acid (%)	0.04	0.04	0.04	0.00
Linoleic acid (%)	8.04	7.32	8.75	0.71
Linolenic acid (%)	0.54	0.51	0.58	0.03
Oleic acid (%)	73.52	72.39	74.65	1.13
Palmitic acid (%)	13.46	13.19	13.73	0.27
Palmitoleic acid (%)	0.93	0.90	0.95	0.02
Stearic acid (%)	2.55	2.43	2.66	0.12
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).	480	480	480	0
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).	1,064	1,064	1,064	0

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