ROSCIOLA – year 2020 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ROSCIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanROSCIOLA | Standard deviationROSCIOLA | MeanROSCIOLA (CAMPANIA 2020) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.22 |
| Eicosanoic acid (%) | 0.31 | 0.03 | 0.32 |
| Heptadecenoic acid (%) | 0.11 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.05 | 0.04 |
| Linoleic acid (%) | 8.70 | 1.63 | 9.90 |
| Linolenic acid (%) | 0.69 | 0.11 | 0.59 |
| Oleic acid (%) | 73.25 | 3.34 | 70.35 |
| Palmitic acid (%) | 13.68 | 1.87 | 14.84 |
| Palmitoleic acid (%) | 1.15 | 0.35 | 1.40 |
| Stearic acid (%) | 1.76 | 0.34 | 2.14 |
| 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 | 12 | |
| 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 |