CASTELNOVINA – year 2009

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CASTELNOVINA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CASTELNOVINA	Standard deviation CASTELNOVINA	Mean CASTELNOVINA ( 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.42	0.06	0.33
Heptadecenoic acid (%)	0.08	0.01	0.07
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	5.61	0.74	6.99
Linolenic acid (%)	0.71	0.18	0.92
Oleic acid (%)	78.29	1.19	75.99
Palmitic acid (%)	11.63	0.89	13.27
Palmitoleic acid (%)	0.57	0.08	0.67
Stearic acid (%)	2.40	0.40	1.63
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).	271	62	350

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