GROSSA DI CASSANO – year 2014 – Region CALABRIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GROSSA DI CASSANO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GROSSA DI CASSANO	Standard deviation GROSSA DI CASSANO	Mean GROSSA DI CASSANO (CALABRIA 2014)
Eicosenoic acid (%)	0.21	0.00
Eicosanoic acid (%)	0.28	0.10	0.32
Heptadecenoic acid (%)	0.11	0.05	0.07
Heptadecanoic acid (%)	0.08	0.06	0.03
Linoleic acid (%)	13.61	1.79	15.98
Linolenic acid (%)	1.02	0.16	1.02
Oleic acid (%)	66.75	2.31	65.29
Palmitic acid (%)	14.83	1.28	14.06
Palmitoleic acid (%)	0.91	0.23	0.73
Stearic acid (%)	2.08	0.28	2.09
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).	408	98	393

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