CORNIOLA – year 2019

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORNIOLA	Standard deviation CORNIOLA	Mean CORNIOLA ( 2019)
Eicosenoic acid (%)	0.27	0.02
Eicosanoic acid (%)	0.37	0.04	0.33
Heptadecenoic acid (%)	0.26	0.04	0.22
Heptadecanoic acid (%)	0.15	0.04	0.12
Linoleic acid (%)	11.45	0.45	12.09
Linolenic acid (%)	1.01	0.06	0.93
Oleic acid (%)	65.42	0.47	65.14
Palmitic acid (%)	17.54	0.39	17.43
Palmitoleic acid (%)	1.37	0.10	1.47
Stearic acid (%)	2.00	0.13	1.88
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).	608	78	513

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