POSOLELLA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar POSOLELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPOSOLELLA | Standard deviationPOSOLELLA | MeanPOSOLELLA (ABRUZZO ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.43 | 0.00 | 0.43 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 9.10 | 0.00 | 9.10 |
| Linolenic acid (%) | 0.64 | 0.00 | 0.64 |
| Oleic acid (%) | 73.35 | 0.00 | 73.35 |
| Palmitic acid (%) | 12.47 | 0.00 | 12.47 |
| Palmitoleic acid (%) | 0.70 | 0.00 | 0.70 |
| Stearic acid (%) | 2.74 | 0.00 | 2.74 |
| 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). | 708 | 0 | 708 |