NOCELLARA MESSINESE – year 2006 – Region SICILIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA MESSINESE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCELLARA MESSINESE	Standard deviation NOCELLARA MESSINESE	Mean NOCELLARA MESSINESE (SICILIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.05	0.38
Heptadecenoic acid (%)	0.22	0.08	0.26
Heptadecanoic acid (%)	0.10	0.04	0.13
Linoleic acid (%)	11.12	2.29	10.88
Linolenic acid (%)	0.74	0.14	0.66
Oleic acid (%)	69.96	3.55	72.94
Palmitic acid (%)	14.01	1.43	11.73
Palmitoleic acid (%)	1.15	0.30	0.89
Stearic acid (%)	2.01	0.27	1.78
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).	336	59	418

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