CORNIOLA – year 2020

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 ( 2020)
Eicosenoic acid (%)	0.27	0.02	0.26
Eicosanoic acid (%)	0.37	0.04	0.37
Heptadecenoic acid (%)	0.26	0.04	0.31
Heptadecanoic acid (%)	0.15	0.04	0.20
Linoleic acid (%)	11.45	0.45	11.10
Linolenic acid (%)	1.01	0.06	1.09
Oleic acid (%)	65.42	0.47	65.02
Palmitic acid (%)	17.54	0.39	18.06
Palmitoleic acid (%)	1.37	0.10	1.23
Stearic acid (%)	2.00	0.13	2.18
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	704

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