NEBBIO – year 2017 – Region ABRUZZO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NEBBIO	Standard deviation NEBBIO	Mean NEBBIO (ABRUZZO 2017)
Eicosenoic acid (%)	0.31	0.00
Eicosanoic acid (%)	0.31	0.05	0.30
Heptadecenoic acid (%)	0.11	0.06	0.08
Heptadecanoic acid (%)	0.07	0.06	0.05
Linoleic acid (%)	9.08	1.22	9.09
Linolenic acid (%)	0.78	0.09	0.68
Oleic acid (%)	71.02	2.29	71.90
Palmitic acid (%)	15.50	2.08	14.64
Palmitoleic acid (%)	1.05	0.27	1.02
Stearic acid (%)	1.75	0.39	1.79
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).	224	0
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	334

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