CARPELLESE – year 2014

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CARPELLESE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CARPELLESE	Standard deviation CARPELLESE	Mean CARPELLESE ( 2014)
Eicosenoic acid (%)	0.17	0.00
Eicosanoic acid (%)	0.34	0.07	0.26
Heptadecenoic acid (%)	0.09	0.01	0.07
Heptadecanoic acid (%)	0.05	0.01	0.03
Linoleic acid (%)	6.79	0.56	6.50
Linolenic acid (%)	0.77	0.09	0.72
Oleic acid (%)	75.89	1.57	76.23
Palmitic acid (%)	12.98	1.28	13.15
Palmitoleic acid (%)	0.87	0.12	1.00
Stearic acid (%)	1.90	0.17	1.73
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).	486	175	365

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