NOCELLARA ETNEA – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOCELLARA ETNEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanNOCELLARA ETNEA | Standard deviationNOCELLARA ETNEA | MeanNOCELLARA ETNEA (PUGLIA ) | |
| Eicosenoic acid (%) | 0.28 | 0.05 | |
| Eicosanoic acid (%) | 0.40 | 0.07 | 0.21 |
| Heptadecenoic acid (%) | 0.34 | 0.10 | 0.34 |
| Heptadecanoic acid (%) | 0.31 | 0.56 | 0.18 |
| Linoleic acid (%) | 11.71 | 1.97 | 13.75 |
| Linolenic acid (%) | 0.77 | 0.16 | 0.82 |
| Oleic acid (%) | 69.42 | 3.59 | 66.23 |
| Palmitic acid (%) | 13.83 | 1.68 | 15.47 |
| Palmitoleic acid (%) | 0.79 | 0.16 | 0.85 |
| Stearic acid (%) | 2.21 | 0.35 | 1.88 |
| 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). | 401 | 47 | |
| 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). | 384 | 171 | 439 |