CARBONCELLA – year 2026 – Region MARCHE
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CARBONCELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCARBONCELLA | Standard deviationCARBONCELLA | MeanCARBONCELLA (MARCHE 2026) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | 0.31 |
| Eicosanoic acid (%) | 0.35 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 7.84 | 1.28 | 8.20 |
| Linolenic acid (%) | 0.76 | 0.13 | 0.69 |
| Oleic acid (%) | 73.66 | 2.48 | 73.06 |
| Palmitic acid (%) | 14.16 | 1.43 | 13.95 |
| Palmitoleic acid (%) | 0.98 | 0.25 | 0.95 |
| Stearic acid (%) | 1.77 | 0.41 | 2.15 |
| 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). | 410 | 145 | 300 |
| 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). | 425 | 169 |