GENTILE DI CHIETI – year 2006 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar GENTILE DI CHIETI.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean GENTILE DI CHIETI	Standard deviation GENTILE DI CHIETI	Mean GENTILE DI CHIETI (ABRUZZO 2006)
Eicosenoic acid (%)	0.28	0.06
Eicosanoic acid (%)	0.37	0.08	0.26
Heptadecenoic acid (%)	0.14	0.06	0.18
Heptadecanoic acid (%)	0.09	0.05	0.13
Linoleic acid (%)	10.24	2.24	10.66
Linolenic acid (%)	0.73	0.11	0.66
Oleic acid (%)	70.26	3.53	71.15
Palmitic acid (%)	14.51	1.69	13.30
Palmitoleic acid (%)	1.02	0.22	0.87
Stearic acid (%)	2.39	0.36	2.49
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).	378	98
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).	455	159	520

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