OGLIAROLA – year 2009 – Region CAMPANIA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OGLIAROLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean OGLIAROLA	Standard deviation OGLIAROLA	Mean OGLIAROLA (CAMPANIA 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.30
Heptadecenoic acid (%)	0.10	0.04	0.10
Heptadecanoic acid (%)	0.07	0.04	0.07
Linoleic acid (%)	7.36	1.21	6.93
Linolenic acid (%)	0.73	0.15	0.94
Oleic acid (%)	75.74	1.85	75.69
Palmitic acid (%)	12.39	1.04	13.26
Palmitoleic acid (%)	0.84	0.17	1.10
Stearic acid (%)	2.13	0.48	1.53
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	413

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