NEBBIA – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NEBBIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNEBBIA | Standard deviationNEBBIA | MeanNEBBIA (LAZIO ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.41 | 0.00 | 0.41 |
| Heptadecenoic acid (%) | 0.11 | 0.00 | 0.11 |
| Heptadecanoic acid (%) | 0.21 | 0.00 | 0.21 |
| Linoleic acid (%) | 6.97 | 0.00 | 6.97 |
| Linolenic acid (%) | 0.69 | 0.00 | 0.69 |
| Oleic acid (%) | 75.40 | 0.00 | 75.40 |
| Palmitic acid (%) | 12.36 | 0.00 | 12.36 |
| Palmitoleic acid (%) | 1.20 | 0.00 | 1.20 |
| Stearic acid (%) | 2.30 | 0.00 | 2.30 |
| 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). | 593 | 0 | 593 |