ROTONDELLA – year 2007 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ROTONDELLA	Standard deviation ROTONDELLA	Mean ROTONDELLA (CAMPANIA 2007)
Eicosenoic acid (%)	0.30	0.00
Eicosanoic acid (%)	0.34	0.03	0.30
Heptadecenoic acid (%)	0.10	0.06	0.09
Heptadecanoic acid (%)	0.07	0.05	0.07
Linoleic acid (%)	8.00	1.92	7.79
Linolenic acid (%)	0.77	0.08	0.80
Oleic acid (%)	73.52	2.67	73.69
Palmitic acid (%)	13.85	1.06	14.57
Palmitoleic acid (%)	0.99	0.19	0.94
Stearic acid (%)	2.13	0.44	1.53
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).	344	0
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).	436	146	412

— Back to the variety ROTONDELLA —