PROVENZALE – year 2026 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PROVENZALE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPROVENZALE | Standard deviationPROVENZALE | MeanPROVENZALE (PUGLIA 2026) | |
| Eicosenoic acid (%) | 0.26 | 0.07 | 0.41 |
| Eicosanoic acid (%) | 0.48 | 0.03 | 0.50 |
| Heptadecenoic acid (%) | 0.06 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 9.53 | 1.65 | 6.58 |
| Linolenic acid (%) | 0.65 | 0.06 | 0.63 |
| Oleic acid (%) | 70.99 | 4.05 | 79.29 |
| Palmitic acid (%) | 13.73 | 2.12 | 9.17 |
| Palmitoleic acid (%) | 1.02 | 0.28 | 0.49 |
| Stearic acid (%) | 2.98 | 0.20 | 2.62 |
| 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). | 405 | 64 | 440 |
| 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). | 568 | 0 |