OLIVA BIANCA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVA BIANCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVA BIANCA | Standard deviationOLIVA BIANCA | MeanOLIVA BIANCA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.23 | 0.00 | 0.23 |
| Eicosanoic acid (%) | 0.32 | 0.00 | 0.32 |
| Heptadecenoic acid (%) | 0.05 | 0.00 | 0.05 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 13.48 | 0.00 | 13.48 |
| Linolenic acid (%) | 0.77 | 0.00 | 0.77 |
| Oleic acid (%) | 64.00 | 0.00 | 64.00 |
| Palmitic acid (%) | 17.34 | 0.00 | 17.34 |
| Palmitoleic acid (%) | 1.74 | 0.00 | 1.74 |
| Stearic acid (%) | 1.87 | 0.00 | 1.87 |
| 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). | 316 | 0 | 316 |
| 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). |