PISCIOTTANA – year 2011 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PISCIOTTANA	Standard deviation PISCIOTTANA	Mean PISCIOTTANA (CAMPANIA 2011)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.04	0.34
Heptadecenoic acid (%)	0.21	0.08	0.28
Heptadecanoic acid (%)	0.15	0.14	0.14
Linoleic acid (%)	6.41	0.96	6.42
Linolenic acid (%)	0.68	0.07	0.84
Oleic acid (%)	73.43	3.72	72.33
Palmitic acid (%)	15.17	2.78	15.66
Palmitoleic acid (%)	1.39	0.36	1.73
Stearic acid (%)	1.95	0.23	2.16
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).	598	171	188

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