CAZZARELLA – year 2016 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CAZZARELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCAZZARELLA | Standard deviationCAZZARELLA | MeanCAZZARELLA (MOLISE 2016) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
| Heptadecenoic acid (%) | 0.15 | 0.00 | 0.15 |
| Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
| Linoleic acid (%) | 10.92 | 0.00 | 10.92 |
| Linolenic acid (%) | 0.60 | 0.00 | 0.60 |
| Oleic acid (%) | 66.15 | 0.00 | 66.15 |
| Palmitic acid (%) | 16.94 | 0.00 | 16.94 |
| Palmitoleic acid (%) | 1.58 | 0.00 | 1.58 |
| Stearic acid (%) | 2.85 | 0.00 | 2.85 |
| 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). | 672 | 0 | 672 |