ORTICE – year 2009 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ORTICE	Standard deviation ORTICE	Mean ORTICE (CAMPANIA 2009)
Eicosenoic acid (%)	0.24	0.03
Eicosanoic acid (%)	0.44	0.06	0.40
Heptadecenoic acid (%)	0.08	0.04	0.06
Heptadecanoic acid (%)	0.06	0.02	0.04
Linoleic acid (%)	9.69	1.87	11.66
Linolenic acid (%)	0.78	0.11	0.95
Oleic acid (%)	71.58	2.96	70.38
Palmitic acid (%)	13.45	1.25	13.83
Palmitoleic acid (%)	0.79	0.23	0.73
Stearic acid (%)	2.78	0.48	1.86
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).	413	83
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).	593	192	413

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