BELLA DI CERIGNOLA – year 2026 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BELLA DI CERIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBELLA DI CERIGNOLA | Standard deviationBELLA DI CERIGNOLA | MeanBELLA DI CERIGNOLA (ABRUZZO 2026) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.35 |
| Eicosanoic acid (%) | 0.54 | 0.06 | 0.63 |
| Heptadecenoic acid (%) | 0.21 | 0.03 | 0.18 |
| Heptadecanoic acid (%) | 0.17 | 0.04 | 0.12 |
| Linoleic acid (%) | 8.40 | 0.69 | 8.86 |
| Linolenic acid (%) | 0.83 | 0.11 | 0.74 |
| Oleic acid (%) | 72.63 | 1.38 | 73.96 |
| Palmitic acid (%) | 12.73 | 0.93 | 10.90 |
| Palmitoleic acid (%) | 0.66 | 0.10 | 0.64 |
| Stearic acid (%) | 3.35 | 0.25 | 3.33 |
| 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). | 315 | 111 | 296 |
| 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). | 430 | 71 |