GHIACCIOLO – year 2006 – Region EMILIA-ROMAGNA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GHIACCIOLO	Standard deviation GHIACCIOLO	Mean GHIACCIOLO (EMILIA-ROMAGNA 2006)
Eicosenoic acid (%)	0.29	0.02
Eicosanoic acid (%)	0.39	0.03	0.47
Heptadecenoic acid (%)	0.07	0.02	0.08
Heptadecanoic acid (%)	0.06	0.03	0.14
Linoleic acid (%)	7.01	1.16	5.97
Linolenic acid (%)	0.72	0.12	0.69
Oleic acid (%)	76.10	1.88	79.78
Palmitic acid (%)	12.28	1.03	9.74
Palmitoleic acid (%)	0.92	0.21	0.52
Stearic acid (%)	2.08	0.39	2.22
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).	454	24
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).	641	139	608

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