SALELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar SALELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanSALELLA | Standard deviationSALELLA | MeanSALELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.29 | 0.00 | 0.29 |
| Eicosanoic acid (%) | 0.32 | 0.06 | 0.32 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 12.25 | 3.11 | 12.25 |
| Linolenic acid (%) | 0.72 | 0.12 | 0.72 |
| Oleic acid (%) | 66.88 | 4.51 | 66.88 |
| Palmitic acid (%) | 15.91 | 1.66 | 15.91 |
| Palmitoleic acid (%) | 1.59 | 0.63 | 1.59 |
| Stearic acid (%) | 1.89 | 0.22 | 1.89 |
| 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). | 189 | 0 | 189 |
| 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). | 464 | 280 | 464 |