CAROLEA – year 2022 – Region CALABRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CAROLEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCAROLEA | Standard deviationCAROLEA | MeanCAROLEA (CALABRIA 2022) | |
Eicosenoic acid (%) | 0.30 | 0.02 | 0.31 |
Eicosanoic acid (%) | 0.42 | 0.08 | 0.37 |
Heptadecenoic acid (%) | 0.30 | 0.14 | 0.07 |
Heptadecanoic acid (%) | 0.16 | 0.07 | 0.05 |
Linoleic acid (%) | 6.93 | 0.99 | 6.66 |
Linolenic acid (%) | 0.59 | 0.10 | 0.71 |
Oleic acid (%) | 73.55 | 2.57 | 75.33 |
Palmitic acid (%) | 14.04 | 1.49 | 13.03 |
Palmitoleic acid (%) | 1.34 | 0.44 | 1.00 |
Stearic acid (%) | 2.31 | 0.49 | 2.31 |
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 | 393 |
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 |