CARPINETANA

Sensory profile and fatty acid composition defined by 4 EVOO samples of CARPINETANA in 3 years and come from 1 region.

Data of variety CARPINETANA are related to years (in brackets the number of samples in each year): [2007 (2)] [2012 (1)] [2018 (1)] .

From region ABRUZZO (4 samples) in years: [2007 (2 samples)] [2012 (1 samples)] [2018 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium olive fruity intensity, with peculiar soft fruits scent; pungency and bitter taste of medium intensity.

Belong to this typology: [CARPINETANA] [CELLINA DI NARDO] [MIGNOLA] [OGLIAROLA SALENTINA]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.28	0.48	0.08
Heptadecenoic acid (%)	0.20	0.17	0.22	0.02
Heptadecanoic acid (%)	0.18	0.15	0.26	0.05
Linoleic acid (%)	13.65	11.96	15.42	1.24
Linolenic acid (%)	0.67	0.61	0.74	0.06
Oleic acid (%)	68.12	65.31	71.06	2.40
Palmitic acid (%)	13.12	10.71	17.65	2.77
Palmitoleic acid (%)	0.70	0.56	1.00	0.18
Stearic acid (%)	2.66	2.40	2.86	0.17
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).	386	232	565	141

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