CARBONCELLA – year 2007 – Region LAZIO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CARBONCELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCARBONCELLA | Standard deviationCARBONCELLA | MeanCARBONCELLA (LAZIO 2007) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.27 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.06 |
| Linoleic acid (%) | 7.82 | 1.31 | 7.60 |
| Linolenic acid (%) | 0.76 | 0.13 | 0.68 |
| Oleic acid (%) | 73.69 | 2.53 | 74.24 |
| Palmitic acid (%) | 14.17 | 1.45 | 14.22 |
| Palmitoleic acid (%) | 0.98 | 0.25 | 0.94 |
| Stearic acid (%) | 1.76 | 0.41 | 1.60 |
| 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). | 441 | 143 | |
| 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 | 169 | 372 |