CARPINETANA – year 2007 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CARPINETANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean CARPINETANA	Standard deviation CARPINETANA	Mean CARPINETANA (ABRUZZO 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.08	0.47
Heptadecenoic acid (%)	0.20	0.02	0.21
Heptadecanoic acid (%)	0.18	0.05	0.15
Linoleic acid (%)	13.65	1.24	13.61
Linolenic acid (%)	0.67	0.06	0.67
Oleic acid (%)	68.12	2.40	70.45
Palmitic acid (%)	13.12	2.77	10.88
Palmitoleic acid (%)	0.70	0.18	0.57
Stearic acid (%)	2.66	0.17	2.69
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).	386	141	248

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