Variety

RACIOPPELLA

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

Data of variety RACIOPPELLA are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (1)] [2024 (1)] .

  • From region CAMPANIA (3 samples) in years: [2021 (1 samples)] [2022 (1 samples)] [2024 (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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.210.210.220.00
    Eicosanoic acid (%)0.410.400.440.02
    Heptadecenoic acid (%)0.180.170.190.01
    Heptadecanoic acid (%)0.120.110.130.01
    Linoleic acid (%)12.0311.3713.190.82
    Linolenic acid (%)0.870.820.960.07
    Oleic acid (%)68.0166.1769.481.38
    Palmitic acid (%)14.1013.2514.860.66
    Palmitoleic acid (%)1.050.951.150.08
    Stearic acid (%)2.852.763.000.11
    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).
    31925937960
    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).
    4954954950

    — Back to the varieties —