OGLIAROLA – year 2006 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA	Standard deviation OGLIAROLA	Mean OGLIAROLA (CAMPANIA 2006)
Eicosenoic acid (%)	0.50	0.00
Eicosanoic acid (%)	0.40	0.08	0.46
Heptadecenoic acid (%)	0.10	0.04	0.13
Heptadecanoic acid (%)	0.07	0.04	0.14
Linoleic acid (%)	7.33	1.18	9.68
Linolenic acid (%)	0.73	0.14	0.84
Oleic acid (%)	75.93	1.96	71.19
Palmitic acid (%)	12.21	1.26	13.68
Palmitoleic acid (%)	0.82	0.18	1.05
Stearic acid (%)	2.14	0.46	2.54
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).	438	0
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).	459	167	464

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