CASSANESE – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CASSANESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCASSANESE | Standard deviationCASSANESE | MeanCASSANESE (PUGLIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.11 | 0.00 | 0.11 |
| Heptadecenoic acid (%) | 0.13 | 0.00 | 0.13 |
| Heptadecanoic acid (%) | 0.15 | 0.00 | 0.15 |
| Linoleic acid (%) | 7.18 | 0.00 | 7.18 |
| Linolenic acid (%) | 0.61 | 0.00 | 0.61 |
| Oleic acid (%) | 77.47 | 0.00 | 77.47 |
| Palmitic acid (%) | 11.25 | 0.00 | 11.25 |
| Palmitoleic acid (%) | 0.74 | 0.00 | 0.74 |
| Stearic acid (%) | 2.21 | 0.00 | 2.21 |
| 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). | 213 | 0 | 213 |