CARPELLESE – year 2019
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPELLESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCARPELLESE | Standard deviationCARPELLESE | MeanCARPELLESE ( 2019) | |
| Eicosenoic acid (%) | 0.17 | 0.00 | |
| Eicosanoic acid (%) | 0.34 | 0.07 | 0.30 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
| Linoleic acid (%) | 6.79 | 0.56 | 7.28 |
| Linolenic acid (%) | 0.77 | 0.09 | 0.93 |
| Oleic acid (%) | 75.89 | 1.57 | 73.14 |
| Palmitic acid (%) | 12.98 | 1.28 | 15.02 |
| Palmitoleic acid (%) | 0.87 | 0.12 | 1.01 |
| Stearic acid (%) | 1.90 | 0.17 | 1.81 |
| 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). | 486 | 175 | 403 |