TONDA DEL MATESE – year 2019 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DEL MATESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTONDA DEL MATESE | Standard deviationTONDA DEL MATESE | MeanTONDA DEL MATESE (CAMPANIA 2019) | |
| Eicosenoic acid (%) | 0.30 | 0.03 | |
| Eicosanoic acid (%) | 0.34 | 0.07 | 0.35 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 7.78 | 1.05 | 8.94 |
| Linolenic acid (%) | 0.78 | 0.10 | 0.84 |
| Oleic acid (%) | 73.24 | 1.69 | 72.52 |
| Palmitic acid (%) | 14.45 | 0.97 | 13.85 |
| Palmitoleic acid (%) | 1.05 | 0.20 | 0.94 |
| Stearic acid (%) | 1.84 | 0.22 | 2.01 |
| 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). | 404 | 68 | |
| 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). | 473 | 168 | 614 |