MONICELLA – Region CAMPANIA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MONICELLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean MONICELLA	Standard deviation MONICELLA	Mean MONICELLA (CAMPANIA )
Eicosenoic acid (%)	0.27	0.02	0.27
Eicosanoic acid (%)	0.40	0.01	0.40
Heptadecenoic acid (%)	0.07	0.00	0.07
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	8.04	0.71	8.04
Linolenic acid (%)	0.54	0.03	0.54
Oleic acid (%)	73.52	1.13	73.52
Palmitic acid (%)	13.46	0.27	13.46
Palmitoleic acid (%)	0.93	0.02	0.93
Stearic acid (%)	2.55	0.12	2.55
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).	480	0	480
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).	1,064	0	1,064

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