NOCIARA – year 2019 – Region PUGLIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOCIARA	Standard deviation NOCIARA	Mean NOCIARA (PUGLIA 2019)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.01	0.39
Heptadecenoic acid (%)	0.07	0.01	0.06
Heptadecanoic acid (%)	0.03	0.01	0.04
Linoleic acid (%)	8.27	0.98	9.50
Linolenic acid (%)	0.77	0.10	0.66
Oleic acid (%)	72.63	0.57	72.21
Palmitic acid (%)	13.90	0.46	13.14
Palmitoleic acid (%)	1.24	0.17	1.02
Stearic acid (%)	2.32	0.24	2.59
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).	589	202	568

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