CAZZINICCHIA
Sensory profile and fatty acid composition defined by 1 EVOO samples of CAZZINICCHIA in 1 years and come from 1 region.
Data of variety CAZZINICCHIA are related to years (in brackets the number of samples in each year): [2024 (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=1)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.29 | 0.29 | 0.29 | 0.00 |
| Eicosanoic acid (%) | 0.36 | 0.36 | 0.36 | 0.00 |
| Heptadecenoic acid (%) | 0.07 | 0.07 | 0.07 | 0.00 |
| Heptadecanoic acid (%) | 0.03 | 0.03 | 0.03 | 0.00 |
| Linoleic acid (%) | 10.95 | 10.95 | 10.95 | 0.00 |
| Linolenic acid (%) | 0.70 | 0.70 | 0.70 | 0.00 |
| Oleic acid (%) | 70.18 | 70.18 | 70.18 | 0.00 |
| Palmitic acid (%) | 13.60 | 13.60 | 13.60 | 0.00 |
| Palmitoleic acid (%) | 1.60 | 1.60 | 1.60 | 0.00 |
| Stearic acid (%) | 2.08 | 2.08 | 2.08 | 0.00 |
| 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). | 324 | 324 | 324 | 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). |