CORNETTA – year 2009 – Region MARCHE

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 (MARCHE 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.06	0.29
Heptadecenoic acid (%)	0.11	0.02	0.10
Heptadecanoic acid (%)	0.05	0.02	0.05
Linoleic acid (%)	8.10	1.23	8.86
Linolenic acid (%)	0.73	0.14	0.95
Oleic acid (%)	74.59	1.93	74.41
Palmitic acid (%)	12.92	0.97	12.21
Palmitoleic acid (%)	1.07	0.25	1.21
Stearic acid (%)	1.84	0.19	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).	504	96	415

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