ROSCIOLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ROSCIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanROSCIOLA | Standard deviationROSCIOLA | MeanROSCIOLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.24 |
| Eicosanoic acid (%) | 0.31 | 0.04 | 0.33 |
| Heptadecenoic acid (%) | 0.11 | 0.05 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.05 | 0.04 |
| Linoleic acid (%) | 8.73 | 1.52 | 9.68 |
| Linolenic acid (%) | 0.69 | 0.10 | 0.64 |
| Oleic acid (%) | 72.91 | 3.21 | 70.54 |
| Palmitic acid (%) | 13.89 | 1.81 | 14.75 |
| Palmitoleic acid (%) | 1.19 | 0.35 | 1.53 |
| Stearic acid (%) | 1.80 | 0.33 | 2.03 |
| 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). | 458 | 43 | 397 |
| 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). | 425 | 219 | 517 |