CIMA DI MELFI – year 2026 – Region BASILICATA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIMA DI MELFI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIMA DI MELFI | Standard deviationCIMA DI MELFI | MeanCIMA DI MELFI (BASILICATA 2026) | |
| Eicosenoic acid (%) | 0.33 | 0.05 | 0.30 |
| Eicosanoic acid (%) | 0.37 | 0.06 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.05 | 0.06 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 7.78 | 1.03 | 8.76 |
| Linolenic acid (%) | 0.70 | 0.08 | 0.76 |
| Oleic acid (%) | 75.58 | 2.45 | 73.24 |
| Palmitic acid (%) | 12.12 | 1.72 | 13.47 |
| Palmitoleic acid (%) | 0.76 | 0.38 | 0.76 |
| Stearic acid (%) | 2.06 | 0.30 | 2.09 |
| 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). | 474 | 117 | 309 |
| 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). | 674 | 272 |