GENTILE DI MAFALDA – year 2017 – Region MOLISE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DI MAFALDA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GENTILE DI MAFALDA	Standard deviation GENTILE DI MAFALDA	Mean GENTILE DI MAFALDA (MOLISE 2017)
Eicosenoic acid (%)	0.21	0.06
Eicosanoic acid (%)	0.31	0.05	0.30
Heptadecenoic acid (%)	0.09	0.02	0.11
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	11.80	1.67	11.32
Linolenic acid (%)	1.08	0.16	1.18
Oleic acid (%)	64.33	3.42	65.75
Palmitic acid (%)	18.07	1.53	17.19
Palmitoleic acid (%)	2.02	0.21	2.03
Stearic acid (%)	1.87	0.17	1.70
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).	344	36
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).	507	207	146

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