NOCELLARA ETNEA – year 2026 – Region SICILIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar NOCELLARA ETNEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanNOCELLARA ETNEA | Standard deviationNOCELLARA ETNEA | MeanNOCELLARA ETNEA (SICILIA 2026) | |
| Eicosenoic acid (%) | 0.30 | 0.06 | 0.38 |
| Eicosanoic acid (%) | 0.41 | 0.07 | 0.53 |
| Heptadecenoic acid (%) | 0.34 | 0.09 | 0.35 |
| Heptadecanoic acid (%) | 0.30 | 0.53 | 0.25 |
| Linoleic acid (%) | 11.65 | 1.94 | 9.97 |
| Linolenic acid (%) | 0.77 | 0.16 | 0.69 |
| Oleic acid (%) | 69.48 | 3.56 | 72.28 |
| Palmitic acid (%) | 13.77 | 1.72 | 11.83 |
| Palmitoleic acid (%) | 0.79 | 0.16 | 0.71 |
| Stearic acid (%) | 2.25 | 0.36 | 2.74 |
| 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). | 390 | 48 | 370 |
| 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). | 384 | 171 |