SPERONE DI GALLO – year 2020 – Region MOLISE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SPERONE DI GALLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SPERONE DI GALLO	Standard deviation SPERONE DI GALLO	Mean SPERONE DI GALLO (MOLISE 2020)
Eicosenoic acid (%)	0.25	0.05	0.32
Eicosanoic acid (%)	0.41	0.08	0.41
Heptadecenoic acid (%)	0.08	0.04	0.15
Heptadecanoic acid (%)	0.06	0.02	0.09
Linoleic acid (%)	8.95	1.47	8.16
Linolenic acid (%)	0.77	0.06	0.79
Oleic acid (%)	71.13	2.69	73.54
Palmitic acid (%)	14.29	1.09	12.90
Palmitoleic acid (%)	0.94	0.12	0.94
Stearic acid (%)	3.07	0.74	2.52
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).	380	50
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).	518	131	545

— Back to the variety SPERONE DI GALLO —