GROSSA DI CASSANO – year 2010 – Region PUGLIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GROSSA DI CASSANO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GROSSA DI CASSANO	Standard deviation GROSSA DI CASSANO	Mean GROSSA DI CASSANO (PUGLIA 2010)
Eicosenoic acid (%)	0.21	0.00
Eicosanoic acid (%)	0.27	0.11	0.11
Heptadecenoic acid (%)	0.11	0.05	0.13
Heptadecanoic acid (%)	0.08	0.06	0.15
Linoleic acid (%)	12.96	2.57	7.18
Linolenic acid (%)	0.98	0.20	0.61
Oleic acid (%)	67.83	3.89	77.47
Palmitic acid (%)	14.48	1.62	11.25
Palmitoleic acid (%)	0.89	0.23	0.74
Stearic acid (%)	2.09	0.27	2.21
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).	389	110	213

— Back to the variety GROSSA DI CASSANO —