ROSCIOLA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar ROSCIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanROSCIOLA | Standard deviationROSCIOLA | MeanROSCIOLA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.32 | 0.05 | 0.37 |
| Heptadecenoic acid (%) | 0.11 | 0.05 | 0.07 |
| Heptadecanoic acid (%) | 0.07 | 0.05 | 0.04 |
| Linoleic acid (%) | 8.74 | 1.50 | 9.82 |
| Linolenic acid (%) | 0.69 | 0.09 | 0.65 |
| Oleic acid (%) | 72.84 | 3.07 | 71.00 |
| Palmitic acid (%) | 13.87 | 1.76 | 14.06 |
| Palmitoleic acid (%) | 1.19 | 0.33 | 1.42 |
| Stearic acid (%) | 1.84 | 0.34 | 2.15 |
| 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). | 460 | 37 | 430 |
| 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). | 425 | 219 | 517 |