NOCELLARA DEL BELICE – year 2026 – Region CALABRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA DEL BELICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOCELLARA DEL BELICE | Standard deviationNOCELLARA DEL BELICE | MeanNOCELLARA DEL BELICE (CALABRIA 2026) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.47 | 0.06 | 0.53 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.05 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 8.38 | 0.97 | 6.70 |
| Linolenic acid (%) | 0.77 | 0.13 | 0.70 |
| Oleic acid (%) | 72.60 | 2.00 | 73.06 |
| Palmitic acid (%) | 13.31 | 1.22 | 14.01 |
| Palmitoleic acid (%) | 1.01 | 0.25 | 1.00 |
| Stearic acid (%) | 2.96 | 0.55 | 3.48 |
| 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). | 330 | 102 | 349 |
| 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). | 407 | 162 |