POSOLA – year 2016 – Region ABRUZZO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean POSOLA	Standard deviation POSOLA	Mean POSOLA (ABRUZZO 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.04	0.29
Heptadecenoic acid (%)	0.27	0.03	0.30
Heptadecanoic acid (%)	0.08	0.00	0.08
Linoleic acid (%)	15.33	1.01	16.34
Linolenic acid (%)	0.71	0.01	0.70
Oleic acid (%)	62.02	2.35	59.67
Palmitic acid (%)	16.77	0.97	17.74
Palmitoleic acid (%)	2.25	0.77	3.03
Stearic acid (%)	1.91	0.33	1.58
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).	526	234	292

— Back to the variety POSOLA —