CARPELLESE – year 2008 – Region CAMPANIA

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 (CAMPANIA 2008)
Eicosenoic acid (%)	0.17	0.00
Eicosanoic acid (%)	0.34	0.07	0.39
Heptadecenoic acid (%)	0.09	0.01	0.12
Heptadecanoic acid (%)	0.05	0.01	0.07
Linoleic acid (%)	6.79	0.56	7.16
Linolenic acid (%)	0.77	0.09	0.72
Oleic acid (%)	75.89	1.57	75.85
Palmitic acid (%)	12.98	1.28	12.64
Palmitoleic acid (%)	0.87	0.12	0.87
Stearic acid (%)	1.90	0.17	1.85
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	445

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