Variety

CASTIGLIONESE

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

Data of variety CASTIGLIONESE are related to years (in brackets the number of samples in each year): [2016 (1)] [2020 (1)] [2021 (1)] .

  • From region ABRUZZO (3 samples) in years: [2016 (1 samples)] [2020 (1 samples)] [2021 (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 (%)0.260.250.280.01
    Eicosanoic acid (%)0.390.350.440.04
    Heptadecenoic acid (%)0.120.110.140.01
    Heptadecanoic acid (%)0.070.060.080.01
    Linoleic acid (%)8.247.699.020.57
    Linolenic acid (%)0.780.650.880.10
    Oleic acid (%)72.0870.4273.401.24
    Palmitic acid (%)14.4613.6215.160.64
    Palmitoleic acid (%)1.211.091.320.09
    Stearic acid (%)2.252.152.360.09
    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).    		83076287349

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