RUMIGNANA – Region MOLISE

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar RUMIGNANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean RUMIGNANA	Standard deviation RUMIGNANA	Mean RUMIGNANA (MOLISE )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.05	0.38
Heptadecenoic acid (%)	0.11	0.05	0.11
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	8.50	0.23	8.50
Linolenic acid (%)	0.73	0.11	0.73
Oleic acid (%)	72.17	0.35	72.17
Palmitic acid (%)	14.46	0.35	14.46
Palmitoleic acid (%)	0.96	0.02	0.96
Stearic acid (%)	2.31	0.25	2.31
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).	361	120	361

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