RACIOPPA

Sensory profile and fatty acid composition defined by 2 EVOO samples of RACIOPPA in 2 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)] .

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

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.35	0.35	0.00
Heptadecenoic acid (%)	0.07	0.07	0.08	0.00
Heptadecanoic acid (%)	0.04	0.04	0.04	0.00
Linoleic acid (%)	7.31	6.61	8.01	0.70
Linolenic acid (%)	0.64	0.60	0.68	0.04
Oleic acid (%)	76.75	75.85	77.65	0.90
Palmitic acid (%)	11.88	11.63	12.13	0.25
Palmitoleic acid (%)	0.68	0.50	0.85	0.18
Stearic acid (%)	1.87	1.77	1.97	0.10
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).	652	459	846	194

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