PAESANA NERA – year 2020 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PAESANA NERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPAESANA NERA | Standard deviationPAESANA NERA | MeanPAESANA NERA (MOLISE 2020) | |
| Eicosenoic acid (%) | 0.26 | 0.00 | 0.26 |
| Eicosanoic acid (%) | 0.30 | 0.00 | 0.30 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 6.03 | 0.00 | 6.03 |
| Linolenic acid (%) | 0.78 | 0.00 | 0.78 |
| Oleic acid (%) | 76.85 | 0.00 | 76.85 |
| Palmitic acid (%) | 13.00 | 0.00 | 13.00 |
| Palmitoleic acid (%) | 0.76 | 0.00 | 0.76 |
| Stearic acid (%) | 1.79 | 0.00 | 1.79 |
| 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). | 489 | 0 | 489 |