LIMONCELLA – year 2006 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LIMONCELLA	Standard deviation LIMONCELLA	Mean LIMONCELLA (PUGLIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.05	0.45
Heptadecenoic acid (%)	0.09	0.01	0.09
Heptadecanoic acid (%)	0.09	0.11	0.04
Linoleic acid (%)	6.88	0.84	6.27
Linolenic acid (%)	0.77	0.08	0.74
Oleic acid (%)	77.23	1.86	78.36
Palmitic acid (%)	10.92	0.47	10.36
Palmitoleic acid (%)	0.82	0.02	0.81
Stearic acid (%)	2.45	1.45	2.38
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).	446	140	662

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