TONDA DEL MATESE – year 2014 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DEL MATESE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TONDA DEL MATESE	Standard deviation TONDA DEL MATESE	Mean TONDA DEL MATESE (CAMPANIA 2014)
Eicosenoic acid (%)	0.30	0.03
Eicosanoic acid (%)	0.34	0.07	0.16
Heptadecenoic acid (%)	0.09	0.02	0.08
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	7.78	1.05	6.98
Linolenic acid (%)	0.78	0.10	0.88
Oleic acid (%)	73.24	1.69	71.65
Palmitic acid (%)	14.45	0.97	17.29
Palmitoleic acid (%)	1.05	0.20	1.27
Stearic acid (%)	1.84	0.22	1.37
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).	404	68
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).	473	168	439

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