OGLIAROLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 17 EVOO samples of cultivar OGLIAROLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=17)
| MeanOGLIAROLA | Standard deviationOGLIAROLA | MeanOGLIAROLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.50 | 0.00 | |
| Eicosanoic acid (%) | 0.40 | 0.08 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.04 | 0.10 |
| Heptadecanoic acid (%) | 0.07 | 0.04 | 0.07 |
| Linoleic acid (%) | 7.33 | 1.18 | 7.36 |
| Linolenic acid (%) | 0.73 | 0.14 | 0.73 |
| Oleic acid (%) | 75.93 | 1.96 | 75.74 |
| Palmitic acid (%) | 12.21 | 1.26 | 12.39 |
| Palmitoleic acid (%) | 0.82 | 0.18 | 0.84 |
| Stearic acid (%) | 2.14 | 0.46 | 2.13 |
| 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). | 438 | 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). | 459 | 167 | 459 |