ROTONDELLA – year 2017 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ROTONDELLA	Standard deviation ROTONDELLA	Mean ROTONDELLA (CAMPANIA 2017)
Eicosenoic acid (%)	0.32	0.02
Eicosanoic acid (%)	0.38	0.10	0.32
Heptadecenoic acid (%)	0.11	0.06	0.08
Heptadecanoic acid (%)	0.08	0.05	0.05
Linoleic acid (%)	8.01	1.78	6.02
Linolenic acid (%)	0.76	0.08	0.74
Oleic acid (%)	73.72	2.52	76.18
Palmitic acid (%)	13.34	1.59	13.83
Palmitoleic acid (%)	0.94	0.23	1.04
Stearic acid (%)	2.39	0.76	2.04
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).	477	133
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).	436	146	398

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