PICHOLINE – year 2016 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PICHOLINE	Standard deviation PICHOLINE	Mean PICHOLINE (CAMPANIA 2016)
Eicosenoic acid (%)	0.28	0.03
Eicosanoic acid (%)	0.37	0.06	0.34
Heptadecenoic acid (%)	0.08	0.02	0.06
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	9.12	1.70	8.82
Linolenic acid (%)	0.82	0.10	0.80
Oleic acid (%)	72.41	2.84	73.89
Palmitic acid (%)	13.62	1.40	12.29
Palmitoleic acid (%)	0.94	0.28	1.02
Stearic acid (%)	2.16	0.40	2.35
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
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	957

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