OLIVASTRO DI APRILE – year 2022 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DI APRILE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVASTRO DI APRILE | Standard deviationOLIVASTRO DI APRILE | MeanOLIVASTRO DI APRILE (MOLISE 2022) | |
| Eicosenoic acid (%) | 0.23 | 0.00 | 0.23 |
| Eicosanoic acid (%) | 0.43 | 0.00 | 0.43 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 12.82 | 0.00 | 12.82 |
| Linolenic acid (%) | 0.87 | 0.00 | 0.87 |
| Oleic acid (%) | 67.55 | 0.00 | 67.55 |
| Palmitic acid (%) | 13.64 | 0.00 | 13.64 |
| Palmitoleic acid (%) | 0.93 | 0.00 | 0.93 |
| Stearic acid (%) | 3.24 | 0.00 | 3.24 |
| 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). | 290 | 0 | 290 |
| 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). |