RACIOPPELLA

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

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

From region CAMPANIA (2 samples) in years: [2021 (1 samples)] [2022 (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 (%)	0.22	0.21	0.22	0.00
Eicosanoic acid (%)	0.42	0.40	0.44	0.02
Heptadecenoic acid (%)	0.18	0.18	0.19	0.01
Heptadecanoic acid (%)	0.13	0.12	0.13	0.00
Linoleic acid (%)	11.45	11.37	11.52	0.07
Linolenic acid (%)	0.89	0.82	0.96	0.07
Oleic acid (%)	68.93	68.38	69.48	0.55
Palmitic acid (%)	13.72	13.25	14.19	0.47
Palmitoleic acid (%)	1.00	0.95	1.05	0.05
Stearic acid (%)	2.90	2.80	3.00	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).	379	379	379	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).	495	495	495	0

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