RACIOPPA

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

Data of variety RACIOPPA are related to years (in brackets the number of samples in each year): [2012 (1)] [2015 (1)] [2026 (1)] .

From region BASILICATA (2 samples) in years: [2012 (1 samples)] [2026 (1 samples)]

From region PUGLIA (1 samples) in years: [2015 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.37	0.37	0.37	0.00
Eicosanoic acid (%)	0.38	0.35	0.43	0.04
Heptadecenoic acid (%)	0.11	0.07	0.19	0.05
Heptadecanoic acid (%)	0.05	0.04	0.07	0.01
Linoleic acid (%)	6.84	5.90	8.01	0.88
Linolenic acid (%)	0.64	0.60	0.68	0.03
Oleic acid (%)	77.07	75.85	77.72	0.86
Palmitic acid (%)	11.70	11.35	12.13	0.32
Palmitoleic acid (%)	0.78	0.50	0.99	0.21
Stearic acid (%)	1.95	1.77	2.10	0.13
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).	493	493	493	0
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).	652	459	846	194

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