ASPRINIA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ASPRINIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanASPRINIA | Standard deviationASPRINIA | MeanASPRINIA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.23 | 0.00 | 0.23 |
| Eicosanoic acid (%) | 0.37 | 0.00 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 8.72 | 0.00 | 8.72 |
| Linolenic acid (%) | 0.83 | 0.00 | 0.83 |
| Oleic acid (%) | 70.44 | 0.00 | 70.44 |
| Palmitic acid (%) | 15.10 | 0.00 | 15.10 |
| Palmitoleic acid (%) | 1.90 | 0.00 | 1.90 |
| Stearic acid (%) | 2.11 | 0.00 | 2.11 |
| 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). | |||
| 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). | 505 | 0 | 505 |