CAROLEA – Region CALABRIA
Sensory profile and fatty acids composition defined by 41 EVOO samples of cultivar CAROLEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=41)
MeanCAROLEA | Standard deviationCAROLEA | MeanCAROLEA (CALABRIA ) | |
Eicosenoic acid (%) | 0.30 | 0.02 | 0.30 |
Eicosanoic acid (%) | 0.42 | 0.08 | 0.42 |
Heptadecenoic acid (%) | 0.30 | 0.14 | 0.29 |
Heptadecanoic acid (%) | 0.16 | 0.07 | 0.16 |
Linoleic acid (%) | 6.93 | 0.99 | 6.90 |
Linolenic acid (%) | 0.59 | 0.10 | 0.59 |
Oleic acid (%) | 73.55 | 2.57 | 73.66 |
Palmitic acid (%) | 14.04 | 1.49 | 13.98 |
Palmitoleic acid (%) | 1.34 | 0.44 | 1.32 |
Stearic acid (%) | 2.31 | 0.49 | 2.32 |
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). | 301 | 57 | 301 |
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). | 503 | 172 | 510 |