NOCIARA – Region PUGLIA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar NOCIARA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanNOCIARA | Standard deviationNOCIARA | MeanNOCIARA (PUGLIA ) | |
| Eicosenoic acid (%) | 0.38 | 0.00 | 0.38 |
| Eicosanoic acid (%) | 0.41 | 0.02 | 0.41 |
| Heptadecenoic acid (%) | 0.07 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 8.00 | 1.08 | 8.00 |
| Linolenic acid (%) | 0.76 | 0.09 | 0.76 |
| Oleic acid (%) | 73.11 | 1.19 | 73.11 |
| Palmitic acid (%) | 13.71 | 0.59 | 13.71 |
| Palmitoleic acid (%) | 1.15 | 0.26 | 1.15 |
| Stearic acid (%) | 2.36 | 0.24 | 2.36 |
| 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). | 612 | 0 | 612 |
| 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). | 589 | 202 | 589 |