CARPELLESE – year 2021 – 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 2021)
Eicosenoic acid (%)	0.17	0.00	0.17
Eicosanoic acid (%)	0.34	0.07	0.21
Heptadecenoic acid (%)	0.09	0.01	0.08
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	6.79	0.56	6.51
Linolenic acid (%)	0.77	0.09	0.66
Oleic acid (%)	75.89	1.57	75.00
Palmitic acid (%)	12.98	1.28	14.50
Palmitoleic acid (%)	0.87	0.12	0.94
Stearic acid (%)	1.90	0.17	1.84
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	428

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