MARINESE

Sensory profile and fatty acid composition defined by 3 EVOO samples of MARINESE in 2 years and come from 1 region.

Data of variety MARINESE are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (2)] .

From region CAMPANIA (3 samples) in years: [2021 (1 samples)] [2022 (2 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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.25	0.23	0.27	0.02
Eicosanoic acid (%)	0.39	0.31	0.52	0.10
Heptadecenoic acid (%)	0.07	0.05	0.09	0.01
Heptadecanoic acid (%)	0.04	0.02	0.05	0.01
Linoleic acid (%)	5.82	4.77	6.35	0.74
Linolenic acid (%)	0.75	0.64	0.85	0.08
Oleic acid (%)	74.58	73.94	75.23	0.52
Palmitic acid (%)	14.30	13.99	14.67	0.28
Palmitoleic acid (%)	1.53	1.33	1.79	0.19
Stearic acid (%)	2.11	1.83	2.61	0.35
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).	448	381	515	67
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).	987	987	987	0

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