CAMMAROTANA – year 2011 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CAMMAROTANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCAMMAROTANA | Standard deviationCAMMAROTANA | MeanCAMMAROTANA (CAMPANIA 2011) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.19 | 0.00 | 0.19 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 9.24 | 0.00 | 9.24 |
| Linolenic acid (%) | 0.94 | 0.00 | 0.94 |
| Oleic acid (%) | 72.70 | 0.00 | 72.70 |
| Palmitic acid (%) | 13.31 | 0.00 | 13.31 |
| Palmitoleic acid (%) | 0.81 | 0.00 | 0.81 |
| Stearic acid (%) | 2.69 | 0.00 | 2.69 |
| 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). | 416 | 0 | 416 |