CASTIGLIONESE – year 2016 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CASTIGLIONESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCASTIGLIONESE | Standard deviationCASTIGLIONESE | MeanCASTIGLIONESE (ABRUZZO 2016) | |
| Eicosenoic acid (%) | 0.26 | 0.01 | |
| Eicosanoic acid (%) | 0.39 | 0.04 | 0.35 |
| Heptadecenoic acid (%) | 0.12 | 0.01 | 0.11 |
| Heptadecanoic acid (%) | 0.07 | 0.01 | 0.06 |
| Linoleic acid (%) | 8.24 | 0.57 | 8.02 |
| Linolenic acid (%) | 0.78 | 0.10 | 0.65 |
| Oleic acid (%) | 72.08 | 1.24 | 73.40 |
| Palmitic acid (%) | 14.46 | 0.64 | 13.62 |
| Palmitoleic acid (%) | 1.21 | 0.09 | 1.09 |
| Stearic acid (%) | 2.25 | 0.09 | 2.36 |
| 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). | 830 | 49 | 762 |