CERASOLA – year 2008 – 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)
MeanCERASOLA | Standard deviationCERASOLA | MeanCERASOLA (PUGLIA 2008) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.27 | 0.10 | 0.38 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
Linoleic acid (%) | 8.24 | 0.66 | 8.90 |
Linolenic acid (%) | 0.73 | 0.08 | 0.65 |
Oleic acid (%) | 76.62 | 0.64 | 75.98 |
Palmitic acid (%) | 11.07 | 0.03 | 11.04 |
Palmitoleic acid (%) | 0.79 | 0.04 | 0.83 |
Stearic acid (%) | 1.81 | 0.04 | 1.78 |
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 | 245 |