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)] .Sensory profile
Sensory profile description Oils not yet characterized.
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=3)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.25 | 0.29 | 0.02 |
Eicosanoic acid (%) | 0.33 | 0.29 | 0.37 | 0.03 |
Heptadecenoic acid (%) | 0.21 | 0.13 | 0.25 | 0.06 |
Heptadecanoic acid (%) | 0.09 | 0.07 | 0.12 | 0.02 |
Linoleic acid (%) | 5.15 | 4.67 | 5.68 | 0.42 |
Linolenic acid (%) | 0.63 | 0.58 | 0.67 | 0.04 |
Oleic acid (%) | 75.90 | 75.17 | 76.71 | 0.64 |
Palmitic acid (%) | 14.23 | 13.80 | 15.03 | 0.57 |
Palmitoleic acid (%) | 1.21 | 1.10 | 1.38 | 0.12 |
Stearic acid (%) | 1.91 | 1.62 | 2.06 | 0.21 |
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). | 637 | 637 | 637 | 0 |
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). | 612 | 541 | 683 | 71 |