TONDA DEL MATESE – year 2009 – Region CAMPANIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TONDA DEL MATESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTONDA DEL MATESE | Standard deviationTONDA DEL MATESE | MeanTONDA DEL MATESE (CAMPANIA 2009) | |
| Eicosenoic acid (%) | 0.29 | 0.01 | |
| Eicosanoic acid (%) | 0.34 | 0.07 | 0.30 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.03 |
| Linoleic acid (%) | 7.66 | 1.03 | 7.97 |
| Linolenic acid (%) | 0.77 | 0.10 | 1.02 |
| Oleic acid (%) | 73.43 | 1.68 | 73.87 |
| Palmitic acid (%) | 14.45 | 1.00 | 14.55 |
| Palmitoleic acid (%) | 1.04 | 0.20 | 0.78 |
| Stearic acid (%) | 1.82 | 0.22 | 1.34 |
| 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). | 396 | 87 | |
| 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). | 473 | 168 | 411 |