OGLIAROLA – year 2006 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA	Standard deviation OGLIAROLA	Mean OGLIAROLA (CAMPANIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.46
Heptadecenoic acid (%)	0.10	0.04	0.13
Heptadecanoic acid (%)	0.07	0.04	0.14
Linoleic acid (%)	7.36	1.21	9.68
Linolenic acid (%)	0.73	0.15	0.84
Oleic acid (%)	75.74	1.85	71.19
Palmitic acid (%)	12.39	1.04	13.68
Palmitoleic acid (%)	0.84	0.17	1.05
Stearic acid (%)	2.13	0.48	2.54
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).	459	167	464

— Back to the variety OGLIAROLA —