NEBBIO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar NEBBIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=11)
| MeanNEBBIO | Standard deviationNEBBIO | MeanNEBBIO (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.31 |
| Eicosanoic acid (%) | 0.32 | 0.06 | 0.31 |
| Heptadecenoic acid (%) | 0.12 | 0.07 | 0.11 |
| Heptadecanoic acid (%) | 0.08 | 0.05 | 0.07 |
| Linoleic acid (%) | 9.00 | 1.20 | 9.08 |
| Linolenic acid (%) | 0.77 | 0.10 | 0.78 |
| Oleic acid (%) | 71.10 | 2.21 | 71.02 |
| Palmitic acid (%) | 15.42 | 2.01 | 15.50 |
| Palmitoleic acid (%) | 1.06 | 0.26 | 1.05 |
| Stearic acid (%) | 1.81 | 0.43 | 1.75 |
| 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). | 250 | 26 | 224 |
| 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). | 343 | 65 | 343 |