CERASOLA

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

Data of variety CERASOLA are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] .

From region PUGLIA (2 samples) in years: [2006 (1 samples)] [2008 (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 (%)
Eicosanoic acid (%)	0.27	0.17	0.38	0.10
Heptadecenoic acid (%)	0.09	0.08	0.10	0.01
Heptadecanoic acid (%)	0.04	0.04	0.04	0.00
Linoleic acid (%)	8.24	7.58	8.90	0.66
Linolenic acid (%)	0.73	0.65	0.81	0.08
Oleic acid (%)	76.62	75.98	77.27	0.64
Palmitic acid (%)	11.07	11.04	11.11	0.03
Palmitoleic acid (%)	0.79	0.75	0.83	0.04
Stearic acid (%)	1.81	1.78	1.85	0.04
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).	429	245	613	184

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