CORREGGIOLO – year 2008 – Region EMILIA-ROMAGNA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORREGGIOLO	Standard deviation CORREGGIOLO	Mean CORREGGIOLO (EMILIA-ROMAGNA 2008)
Eicosenoic acid (%)	0.23	0.00
Eicosanoic acid (%)	0.34	0.04	0.41
Heptadecenoic acid (%)	0.09	0.02	0.09
Heptadecanoic acid (%)	0.06	0.05	0.04
Linoleic acid (%)	7.38	0.97	8.72
Linolenic acid (%)	0.70	0.11	0.66
Oleic acid (%)	75.05	1.75	74.75
Palmitic acid (%)	13.23	0.91	12.40
Palmitoleic acid (%)	0.91	0.18	0.85
Stearic acid (%)	1.90	0.21	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).	600	191	492

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