CORNIOLA – Region CAMPANIA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar CORNIOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean CORNIOLA	Standard deviation CORNIOLA	Mean CORNIOLA (CAMPANIA )
Eicosenoic acid (%)	0.27	0.02	0.27
Eicosanoic acid (%)	0.37	0.04	0.37
Heptadecenoic acid (%)	0.26	0.04	0.26
Heptadecanoic acid (%)	0.15	0.04	0.15
Linoleic acid (%)	11.45	0.45	11.45
Linolenic acid (%)	1.01	0.06	1.01
Oleic acid (%)	65.42	0.47	65.42
Palmitic acid (%)	17.54	0.39	17.54
Palmitoleic acid (%)	1.37	0.10	1.37
Stearic acid (%)	2.00	0.13	2.00
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	608

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