CARBONCELLA – Region LAZIO

Sensory profile and fatty acids composition defined by 20 EVOO samples of cultivar CARBONCELLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=20)

	Mean CARBONCELLA	Standard deviation CARBONCELLA	Mean CARBONCELLA (LAZIO )
Eicosenoic acid (%)	0.27	0.01
Eicosanoic acid (%)	0.34	0.06	0.34
Heptadecenoic acid (%)	0.09	0.03	0.09
Heptadecanoic acid (%)	0.05	0.02	0.06
Linoleic acid (%)	7.72	1.29	7.79
Linolenic acid (%)	0.76	0.13	0.75
Oleic acid (%)	73.96	2.43	74.31
Palmitic acid (%)	14.07	1.46	13.85
Palmitoleic acid (%)	0.97	0.26	0.96
Stearic acid (%)	1.73	0.42	1.60
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).	377	53
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).	425	169	438

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