LECCINO – Region CAMPANIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar LECCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanLECCINO | Standard deviationLECCINO | MeanLECCINO (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.27 | 0.04 | |
| Eicosanoic acid (%) | 0.33 | 0.05 | 0.35 |
| Heptadecenoic acid (%) | 0.09 | 0.07 | 0.15 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.08 |
| Linoleic acid (%) | 6.69 | 1.30 | 7.07 |
| Linolenic acid (%) | 0.70 | 0.11 | 0.78 |
| Oleic acid (%) | 74.49 | 1.99 | 73.06 |
| Palmitic acid (%) | 14.27 | 1.12 | 15.08 |
| Palmitoleic acid (%) | 1.17 | 0.25 | 1.19 |
| Stearic acid (%) | 1.90 | 0.38 | 1.86 |
| 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). | 453 | 123 | |
| 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). | 469 | 196 | 578 |