NOCIARA – year 2011 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCIARA	Standard deviation NOCIARA	Mean NOCIARA (PUGLIA 2011)
Eicosenoic acid (%)	0.38	0.00
Eicosanoic acid (%)	0.41	0.02	0.42
Heptadecenoic acid (%)	0.07	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	8.00	1.08	6.62
Linolenic acid (%)	0.76	0.09	0.95
Oleic acid (%)	73.11	1.19	73.25
Palmitic acid (%)	13.71	0.59	14.56
Palmitoleic acid (%)	1.15	0.26	1.54
Stearic acid (%)	2.36	0.24	2.39
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).	612	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).	589	202	230

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