PASOLA – year 2016 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PASOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPASOLA | Standard deviationPASOLA | MeanPASOLA (PUGLIA 2016) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.29 | 0.00 | 0.29 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 8.17 | 0.00 | 8.17 |
| Linolenic acid (%) | 0.70 | 0.00 | 0.70 |
| Oleic acid (%) | 70.12 | 0.00 | 70.12 |
| Palmitic acid (%) | 15.76 | 0.00 | 15.76 |
| Palmitoleic acid (%) | 2.77 | 0.00 | 2.77 |
| Stearic acid (%) | 1.68 | 0.00 | 1.68 |
| 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). | 527 | 0 | 527 |