PAESANA BIANCA – Region MOLISE

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar PAESANA BIANCA.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean PAESANA BIANCA	Standard deviation PAESANA BIANCA	Mean PAESANA BIANCA (MOLISE )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.03	0.40
Heptadecenoic acid (%)	0.07	0.04	0.07
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	6.78	0.85	6.78
Linolenic acid (%)	0.69	0.06	0.69
Oleic acid (%)	77.55	1.30	77.55
Palmitic acid (%)	11.70	0.67	11.70
Palmitoleic acid (%)	0.75	0.09	0.75
Stearic acid (%)	1.66	0.26	1.66
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).	388	94	388

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