CARPELLESE – Region CAMPANIA

Sensory profile and fatty acids composition defined by 9 EVOO samples of cultivar CARPELLESE.

Sensory profile

	Mean CARPELLESE	Standard deviation CARPELLESE	Mean CARPELLESE (CAMPANIA )
Eicosenoic acid (%)	0.17	0.00	0.17
Eicosanoic acid (%)	0.34	0.07	0.34
Heptadecenoic acid (%)	0.09	0.01	0.09
Heptadecanoic acid (%)	0.05	0.01	0.05
Linoleic acid (%)	6.79	0.56	6.79
Linolenic acid (%)	0.77	0.09	0.77
Oleic acid (%)	75.89	1.57	75.89
Palmitic acid (%)	12.98	1.28	12.98
Palmitoleic acid (%)	0.87	0.12	0.87
Stearic acid (%)	1.90	0.17	1.90
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	486