POSOLA – Region ABRUZZO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar POSOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean POSOLA	Standard deviation POSOLA	Mean POSOLA (ABRUZZO )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.04	0.33
Heptadecenoic acid (%)	0.27	0.03	0.27
Heptadecanoic acid (%)	0.08	0.00	0.08
Linoleic acid (%)	15.33	1.01	15.33
Linolenic acid (%)	0.71	0.01	0.71
Oleic acid (%)	62.02	2.35	62.02
Palmitic acid (%)	16.77	0.97	16.77
Palmitoleic acid (%)	2.25	0.77	2.25
Stearic acid (%)	1.91	0.33	1.91
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).	526	234	526

— Back to the variety POSOLA —