CASSANESE – year 2010 – 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 2010) | |
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 |