PICHOLINE – Region CAMPANIA
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar PICHOLINE.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
| MeanPICHOLINE | Standard deviationPICHOLINE | MeanPICHOLINE (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.24 |
| Eicosanoic acid (%) | 0.37 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 9.12 | 1.70 | 7.81 |
| Linolenic acid (%) | 0.82 | 0.10 | 0.76 |
| Oleic acid (%) | 72.41 | 2.84 | 75.34 |
| Palmitic acid (%) | 13.62 | 1.40 | 12.18 |
| Palmitoleic acid (%) | 0.94 | 0.28 | 0.72 |
| Stearic acid (%) | 2.16 | 0.40 | 2.31 |
| 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). | 522 | 67 | 514 |
| 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). | 771 | 219 | 669 |