ZAMPELLO – year 2009 – Region MARCHE

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ZAMPELLO	Standard deviation ZAMPELLO	Mean ZAMPELLO (MARCHE 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.42	0.13	0.32
Heptadecenoic acid (%)	0.10	0.00	0.11
Heptadecanoic acid (%)	0.05	0.00	0.06
Linoleic acid (%)	9.09	1.35	7.25
Linolenic acid (%)	0.76	0.25	0.96
Oleic acid (%)	72.00	2.14	74.51
Palmitic acid (%)	14.44	0.57	14.52
Palmitoleic acid (%)	0.97	0.14	0.80
Stearic acid (%)	1.94	0.45	1.39
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).
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).	269	36	225

— Back to the variety ZAMPELLO —