NOCELLARA ETNEA – year 2014 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCELLARA ETNEA	Standard deviation NOCELLARA ETNEA	Mean NOCELLARA ETNEA (PUGLIA 2014)
Eicosenoic acid (%)	0.30	0.06
Eicosanoic acid (%)	0.41	0.07	0.21
Heptadecenoic acid (%)	0.34	0.09	0.34
Heptadecanoic acid (%)	0.30	0.53	0.18
Linoleic acid (%)	11.65	1.94	13.75
Linolenic acid (%)	0.77	0.16	0.82
Oleic acid (%)	69.48	3.56	66.23
Palmitic acid (%)	13.77	1.72	15.47
Palmitoleic acid (%)	0.79	0.16	0.85
Stearic acid (%)	2.25	0.36	1.88
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).	390	48
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).	384	171	439

— Back to the variety NOCELLARA ETNEA —