SALELLA – year 2019 – Region CAMPANIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SALELLA	Standard deviation SALELLA	Mean SALELLA (CAMPANIA 2019)
Eicosenoic acid (%)	0.29	0.00
Eicosanoic acid (%)	0.32	0.06	0.38
Heptadecenoic acid (%)	0.08	0.01	0.07
Heptadecanoic acid (%)	0.05	0.02	0.03
Linoleic acid (%)	12.25	3.11	12.09
Linolenic acid (%)	0.72	0.12	0.70
Oleic acid (%)	66.88	4.51	66.09
Palmitic acid (%)	15.91	1.66	16.55
Palmitoleic acid (%)	1.59	0.63	1.65
Stearic acid (%)	1.89	0.22	2.05
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).	189	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).	464	280	560

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