FEMMINELLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar FEMMINELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanFEMMINELLA | Standard deviationFEMMINELLA | MeanFEMMINELLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.24 | 0.02 | 0.24 |
| Eicosanoic acid (%) | 0.38 | 0.03 | 0.38 |
| Heptadecenoic acid (%) | 0.15 | 0.05 | 0.15 |
| Heptadecanoic acid (%) | 0.08 | 0.02 | 0.08 |
| Linoleic acid (%) | 12.15 | 1.92 | 12.15 |
| Linolenic acid (%) | 0.87 | 0.17 | 0.87 |
| Oleic acid (%) | 66.97 | 1.80 | 66.97 |
| Palmitic acid (%) | 15.43 | 0.10 | 15.43 |
| Palmitoleic acid (%) | 1.38 | 0.21 | 1.38 |
| Stearic acid (%) | 2.21 | 0.55 | 2.21 |
| 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). | 312 | 46 | 312 |
| 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). | 576 | 0 | 576 |