ROSSUOLA – year 2021 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ROSSUOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanROSSUOLA | Standard deviationROSSUOLA | MeanROSSUOLA (MOLISE 2021) | |
| Eicosenoic acid (%) | 0.21 | 0.00 | 0.21 |
| Eicosanoic acid (%) | 0.29 | 0.00 | 0.29 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.02 | 0.00 | 0.02 |
| Linoleic acid (%) | 9.69 | 0.00 | 9.69 |
| Linolenic acid (%) | 0.65 | 0.00 | 0.65 |
| Oleic acid (%) | 70.66 | 0.00 | 70.66 |
| Palmitic acid (%) | 15.10 | 0.00 | 15.10 |
| Palmitoleic acid (%) | 1.26 | 0.00 | 1.26 |
| Stearic acid (%) | 1.95 | 0.00 | 1.95 |
| 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). | 343 | 0 | 343 |