Variety

ZAMPELLO

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

Data of variety ZAMPELLO are related to years (in brackets the number of samples in each year): [2009 (1)] [2010 (1)] [2011 (1)] .

  • From region MARCHE (3 samples) in years: [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.420.320.600.13
    Heptadecenoic acid (%)0.100.100.110.00
    Heptadecanoic acid (%)0.050.050.060.00
    Linoleic acid (%)9.097.2510.451.35
    Linolenic acid (%)0.760.410.960.25
    Oleic acid (%)72.0069.2874.512.14
    Palmitic acid (%)14.4413.7115.100.57
    Palmitoleic acid (%)0.970.801.130.14
    Stearic acid (%)1.941.392.500.45
    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).    		26922531236

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