GROSSA DI CASSANO – year 2019 – Region CAMPANIA
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)
| MeanGROSSA DI CASSANO | Standard deviationGROSSA DI CASSANO | MeanGROSSA DI CASSANO (CAMPANIA 2019) | |
| Eicosenoic acid (%) | 0.21 | 0.00 | |
| Eicosanoic acid (%) | 0.28 | 0.10 | 0.32 |
| Heptadecenoic acid (%) | 0.11 | 0.05 | 0.08 |
| Heptadecanoic acid (%) | 0.08 | 0.06 | 0.05 |
| Linoleic acid (%) | 13.61 | 1.79 | 13.99 |
| Linolenic acid (%) | 1.02 | 0.16 | 1.06 |
| Oleic acid (%) | 66.75 | 2.31 | 66.11 |
| Palmitic acid (%) | 14.83 | 1.28 | 14.93 |
| Palmitoleic acid (%) | 0.91 | 0.23 | 0.83 |
| Stearic acid (%) | 2.08 | 0.28 | 2.24 |
| 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 | 380 |