CERASA DI MONTENERO – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CERASA DI MONTENERO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCERASA DI MONTENERO | Standard deviationCERASA DI MONTENERO | MeanCERASA DI MONTENERO (MOLISE ) | |
| Eicosenoic acid (%) | 0.27 | 0.00 | 0.27 |
| Eicosanoic acid (%) | 0.40 | 0.00 | 0.40 |
| Heptadecenoic acid (%) | 0.13 | 0.00 | 0.13 |
| Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
| Linoleic acid (%) | 10.98 | 0.00 | 10.98 |
| Linolenic acid (%) | 0.80 | 0.00 | 0.80 |
| Oleic acid (%) | 69.61 | 0.00 | 69.61 |
| Palmitic acid (%) | 13.91 | 0.00 | 13.91 |
| Palmitoleic acid (%) | 1.10 | 0.00 | 1.10 |
| Stearic acid (%) | 2.53 | 0.00 | 2.53 |
| 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). | 260 | 0 | 260 |
| 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). |