PAESANA BIANCA – year 2007 – Region MOLISE

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean PAESANA BIANCA	Standard deviation PAESANA BIANCA	Mean PAESANA BIANCA (MOLISE 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.03	0.42
Heptadecenoic acid (%)	0.07	0.04	0.10
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	6.78	0.85	6.69
Linolenic acid (%)	0.69	0.06	0.74
Oleic acid (%)	77.55	1.30	77.04
Palmitic acid (%)	11.70	0.67	12.11
Palmitoleic acid (%)	0.75	0.09	0.79
Stearic acid (%)	1.66	0.26	1.72
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).	388	94	381

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