PROVENZALE – Region PUGLIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar PROVENZALE.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanPROVENZALE | Standard deviationPROVENZALE | MeanPROVENZALE (PUGLIA ) | |
| Eicosenoic acid (%) | 0.23 | 0.02 | 0.23 |
| Eicosanoic acid (%) | 0.46 | 0.04 | 0.46 |
| Heptadecenoic acid (%) | 0.06 | 0.01 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 9.85 | 1.03 | 9.85 |
| Linolenic acid (%) | 0.65 | 0.06 | 0.65 |
| Oleic acid (%) | 69.72 | 1.78 | 69.72 |
| Palmitic acid (%) | 14.57 | 0.69 | 14.57 |
| Palmitoleic acid (%) | 1.12 | 0.19 | 1.12 |
| Stearic acid (%) | 3.02 | 0.13 | 3.02 |
| 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). | 360 | 29 | 360 |
| 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). | 568 | 0 | 568 |