CORREGGIOLO – year 2006 – Region EMILIA-ROMAGNA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORREGGIOLO	Standard deviation CORREGGIOLO	Mean CORREGGIOLO (EMILIA-ROMAGNA 2006)
Eicosenoic acid (%)	0.23	0.00
Eicosanoic acid (%)	0.34	0.04	0.36
Heptadecenoic acid (%)	0.09	0.02	0.11
Heptadecanoic acid (%)	0.06	0.05	0.05
Linoleic acid (%)	7.38	0.97	6.46
Linolenic acid (%)	0.70	0.11	0.69
Oleic acid (%)	75.05	1.75	77.29
Palmitic acid (%)	13.23	0.91	12.06
Palmitoleic acid (%)	0.91	0.18	0.73
Stearic acid (%)	1.90	0.21	1.77
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).	600	191	563

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