RUMIGNANA

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

Data of variety RUMIGNANA are related to years (in brackets the number of samples in each year): [2010 (1)] [2011 (1)] [2012 (1)] .

From region MOLISE (3 samples) in years: [2010 (1 samples)] [2011 (1 samples)] [2012 (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 (%)
Eicosanoic acid (%)	0.38	0.32	0.43	0.05
Heptadecenoic acid (%)	0.11	0.05	0.18	0.05
Heptadecanoic acid (%)	0.05	0.01	0.09	0.03
Linoleic acid (%)	8.50	8.19	8.74	0.23
Linolenic acid (%)	0.73	0.58	0.85	0.11
Oleic acid (%)	72.17	71.79	72.63	0.35
Palmitic acid (%)	14.46	13.97	14.78	0.35
Palmitoleic acid (%)	0.96	0.93	0.99	0.02
Stearic acid (%)	2.31	1.96	2.49	0.25
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).	361	213	506	120

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