SIMONA – Region PUGLIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar SIMONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanSIMONA | Standard deviationSIMONA | MeanSIMONA (PUGLIA ) | |
| Eicosenoic acid (%) | 0.33 | 0.00 | 0.33 |
| Eicosanoic acid (%) | 0.45 | 0.10 | 0.45 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.11 | 3.46 | 6.11 |
| Linolenic acid (%) | 0.73 | 0.08 | 0.73 |
| Oleic acid (%) | 75.81 | 4.38 | 75.81 |
| Palmitic acid (%) | 12.46 | 1.52 | 12.46 |
| Palmitoleic acid (%) | 1.15 | 0.45 | 1.15 |
| Stearic acid (%) | 2.75 | 0.80 | 2.75 |
| 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). | 562 | 40 | 562 |
| 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). | 630 | 0 | 630 |