NASUTA – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NASUTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNASUTA | Standard deviationNASUTA | MeanNASUTA (PUGLIA ) | |
| Eicosenoic acid (%) | 0.29 | 0.00 | 0.29 |
| Eicosanoic acid (%) | 0.43 | 0.00 | 0.43 |
| Heptadecenoic acid (%) | 0.15 | 0.00 | 0.15 |
| Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
| Linoleic acid (%) | 7.25 | 0.00 | 7.25 |
| Linolenic acid (%) | 0.76 | 0.00 | 0.76 |
| Oleic acid (%) | 75.10 | 0.00 | 75.10 |
| Palmitic acid (%) | 12.22 | 0.00 | 12.22 |
| Palmitoleic acid (%) | 0.89 | 0.00 | 0.89 |
| Stearic acid (%) | 2.63 | 0.00 | 2.63 |
| 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). | 349 | 0 | 349 |
| 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). |