OLIVA NERA DI COLLETORTO – year 2007 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVA NERA DI COLLETORTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVA NERA DI COLLETORTO | Standard deviationOLIVA NERA DI COLLETORTO | MeanOLIVA NERA DI COLLETORTO (MOLISE 2007) | |
| Eicosenoic acid (%) | 0.18 | 0.02 | |
| Eicosanoic acid (%) | 0.34 | 0.08 | 0.46 |
| Heptadecenoic acid (%) | 0.20 | 0.05 | 0.23 |
| Heptadecanoic acid (%) | 0.10 | 0.03 | 0.10 |
| Linoleic acid (%) | 9.06 | 0.66 | 9.02 |
| Linolenic acid (%) | 0.74 | 0.06 | 0.79 |
| Oleic acid (%) | 69.82 | 1.48 | 71.41 |
| Palmitic acid (%) | 15.46 | 1.12 | 13.91 |
| Palmitoleic acid (%) | 1.50 | 0.28 | 1.29 |
| Stearic acid (%) | 2.47 | 0.23 | 2.56 |
| 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). | 657 | 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). | 517 | 169 | 248 |