TONDA DEL MATESE – year 2016 – 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 2016) | |
| Eicosenoic acid (%) | 0.29 | 0.01 | |
| Eicosanoic acid (%) | 0.34 | 0.07 | 0.33 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.66 | 1.03 | 9.25 |
| Linolenic acid (%) | 0.77 | 0.10 | 0.75 |
| Oleic acid (%) | 73.43 | 1.68 | 70.38 |
| Palmitic acid (%) | 14.45 | 1.00 | 15.41 |
| Palmitoleic acid (%) | 1.04 | 0.20 | 1.31 |
| Stearic acid (%) | 1.82 | 0.22 | 2.02 |
| 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 | 615 |