Variety

LAZZERO

Sensory profile and fatty acid composition defined by 3 EVOO samples of LAZZERO in 3 years and come from 1 region.

Data of variety LAZZERO are related to years (in brackets the number of samples in each year): [2013 (1)] [2021 (1)] [2022 (1)] .

  • From region TOSCANA (3 samples) in years: [2013 (1 samples)] [2021 (1 samples)] [2022 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.250.290.02
    Eicosanoic acid (%)0.330.290.370.03
    Heptadecenoic acid (%)0.210.130.250.06
    Heptadecanoic acid (%)0.090.070.120.02
    Linoleic acid (%)5.154.675.680.42
    Linolenic acid (%)0.630.580.670.04
    Oleic acid (%)75.9075.1776.710.64
    Palmitic acid (%)14.2313.8015.030.57
    Palmitoleic acid (%)1.211.101.380.12
    Stearic acid (%)1.911.622.060.21
    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).
    6376376370
    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).
    61254168371

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