CELLINA DI ROTELLO – year 2021
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CELLINA DI ROTELLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCELLINA DI ROTELLO | Standard deviationCELLINA DI ROTELLO | MeanCELLINA DI ROTELLO ( 2021) | |
| Eicosenoic acid (%) | 0.19 | 0.00 | 0.19 |
| Eicosanoic acid (%) | 0.34 | 0.00 | 0.34 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 16.97 | 0.00 | 16.97 |
| Linolenic acid (%) | 0.95 | 0.00 | 0.95 |
| Oleic acid (%) | 61.97 | 0.00 | 61.97 |
| Palmitic acid (%) | 15.80 | 0.00 | 15.80 |
| Palmitoleic acid (%) | 1.68 | 0.00 | 1.68 |
| Stearic acid (%) | 1.85 | 0.00 | 1.85 |
| 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). | 483 | 0 | 483 |