ZAMPELLO – year 2010 – 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 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.42	0.13	0.60
Heptadecenoic acid (%)	0.10	0.00	0.10
Heptadecanoic acid (%)	0.05	0.00	0.05
Linoleic acid (%)	9.09	1.35	10.45
Linolenic acid (%)	0.76	0.25	0.41
Oleic acid (%)	72.00	2.14	69.28
Palmitic acid (%)	14.44	0.57	15.10
Palmitoleic acid (%)	0.97	0.14	1.13
Stearic acid (%)	1.94	0.45	2.50
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	312

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