CERASUOLA – Region SICILIA
Sensory profile and fatty acids composition defined by 27 EVOO samples of cultivar CERASUOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=27)
| MeanCERASUOLA | Standard deviationCERASUOLA | MeanCERASUOLA (SICILIA ) | |
| Eicosenoic acid (%) | 0.38 | 0.01 | 0.38 |
| Eicosanoic acid (%) | 0.45 | 0.06 | 0.45 |
| Heptadecenoic acid (%) | 0.07 | 0.04 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 9.36 | 1.22 | 9.36 |
| Linolenic acid (%) | 0.69 | 0.16 | 0.69 |
| Oleic acid (%) | 75.25 | 2.36 | 75.25 |
| Palmitic acid (%) | 10.74 | 1.48 | 10.74 |
| Palmitoleic acid (%) | 0.47 | 0.27 | 0.47 |
| Stearic acid (%) | 2.51 | 0.37 | 2.51 |
| 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). | 234 | 12 | 234 |
| 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). | 484 | 216 | 484 |