CERASUOLA – year 2006

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CERASUOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean CERASUOLA	Standard deviation CERASUOLA	Mean CERASUOLA ( 2006)
Eicosenoic acid (%)	0.37	0.01
Eicosanoic acid (%)	0.45	0.06	0.52
Heptadecenoic acid (%)	0.08	0.05	0.07
Heptadecanoic acid (%)	0.05	0.03	0.06
Linoleic acid (%)	9.41	1.23	8.48
Linolenic acid (%)	0.69	0.16	0.65
Oleic acid (%)	75.01	2.57	77.81
Palmitic acid (%)	10.86	1.55	8.76
Palmitoleic acid (%)	0.49	0.29	0.30
Stearic acid (%)	2.54	0.37	2.71
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).	271	126
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).	484	216	500

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