MINUCCIOLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUCCIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMINUCCIOLA | Standard deviationMINUCCIOLA | MeanMINUCCIOLA (CAMPANIA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.43 | 0.00 | 0.43 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.78 | 0.00 | 8.78 |
| Linolenic acid (%) | 0.62 | 0.00 | 0.62 |
| Oleic acid (%) | 68.30 | 0.00 | 68.30 |
| Palmitic acid (%) | 16.42 | 0.00 | 16.42 |
| Palmitoleic acid (%) | 1.57 | 0.00 | 1.57 |
| Stearic acid (%) | 3.43 | 0.00 | 3.43 |
| 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). | 645 | 0 | 645 |