Variety

CUCCO

Sensory profile and fatty acid composition defined by 11 EVOO samples of CUCCO in 9 years and come from 1 region.

Data of variety CUCCO are related to years (in brackets the number of samples in each year): [2009 (1)] [2013 (2)] [2014 (1)] [2016 (1)] [2018 (1)] [2020 (1)] [2021 (1)] [2023 (1)] [2024 (2)] .

  • From region ABRUZZO (11 samples) in years: [2009 (1 samples)] [2013 (2 samples)] [2014 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2023 (1 samples)] [2024 (2 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.

    Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=11)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.290.250.340.03
    Eicosanoic acid (%)0.380.330.470.05
    Heptadecenoic acid (%)0.220.090.290.06
    Heptadecanoic acid (%)0.110.040.160.03
    Linoleic acid (%)6.734.629.171.28
    Linolenic acid (%)0.620.480.820.09
    Oleic acid (%)74.2170.0178.072.40
    Palmitic acid (%)13.9411.8615.591.06
    Palmitoleic acid (%)1.150.781.490.24
    Stearic acid (%)2.261.622.700.32
    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).
    37334839118
    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).
    535120813211

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