CICINELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CICINELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCICINELLA | Standard deviationCICINELLA | MeanCICINELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.39 | 0.00 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 6.69 | 0.00 | 6.69 |
| Linolenic acid (%) | 0.59 | 0.00 | 0.59 |
| Oleic acid (%) | 73.22 | 0.00 | 73.22 |
| Palmitic acid (%) | 15.57 | 0.00 | 15.57 |
| Palmitoleic acid (%) | 1.21 | 0.00 | 1.21 |
| Stearic acid (%) | 1.83 | 0.00 | 1.83 |
| 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). | 186 | 0 | 186 |