CARBONCELLA – year 2009 – Region MARCHE
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CARBONCELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCARBONCELLA | Standard deviationCARBONCELLA | MeanCARBONCELLA (MARCHE 2009) | |
| Eicosenoic acid (%) | 0.27 | 0.01 | |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.32 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 7.72 | 1.29 | 7.02 |
| Linolenic acid (%) | 0.76 | 0.13 | 1.03 |
| Oleic acid (%) | 73.96 | 2.43 | 75.12 |
| Palmitic acid (%) | 14.07 | 1.46 | 14.37 |
| Palmitoleic acid (%) | 0.97 | 0.26 | 0.71 |
| Stearic acid (%) | 1.73 | 0.42 | 1.21 |
| 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 | 414 |