NOCELLARA DEL BELICE – year 2026 – Region SICILIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar NOCELLARA DEL BELICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanNOCELLARA DEL BELICE | Standard deviationNOCELLARA DEL BELICE | MeanNOCELLARA DEL BELICE (SICILIA 2026) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.30 |
| Eicosanoic acid (%) | 0.47 | 0.06 | 0.59 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 8.38 | 0.97 | 8.82 |
| Linolenic acid (%) | 0.77 | 0.13 | 0.79 |
| Oleic acid (%) | 72.60 | 2.00 | 72.14 |
| Palmitic acid (%) | 13.31 | 1.22 | 12.48 |
| Palmitoleic acid (%) | 1.01 | 0.25 | 0.95 |
| Stearic acid (%) | 2.96 | 0.55 | 3.56 |
| 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 | 364 |
| 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 |