CORNETTA – year 2010

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORNETTA	Standard deviation CORNETTA	Mean CORNETTA ( 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.06	0.37
Heptadecenoic acid (%)	0.11	0.02	0.15
Heptadecanoic acid (%)	0.05	0.02	0.07
Linoleic acid (%)	8.10	1.23	7.17
Linolenic acid (%)	0.73	0.14	0.55
Oleic acid (%)	74.59	1.93	74.35
Palmitic acid (%)	12.92	0.97	14.07
Palmitoleic acid (%)	1.07	0.25	1.04
Stearic acid (%)	1.84	0.19	1.89
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).	504	96	339

— Back to the variety CORNETTA —