CERASOLA – year 2006 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CERASOLA	Standard deviation CERASOLA	Mean CERASOLA (PUGLIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.27	0.10	0.17
Heptadecenoic acid (%)	0.09	0.01	0.10
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	8.24	0.66	7.58
Linolenic acid (%)	0.73	0.08	0.81
Oleic acid (%)	76.62	0.64	77.27
Palmitic acid (%)	11.07	0.03	11.11
Palmitoleic acid (%)	0.79	0.04	0.75
Stearic acid (%)	1.81	0.04	1.85
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).	429	184	613

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