CIPRESSINO

Sensory profile and fatty acid composition defined by 3 EVOO samples of CIPRESSINO in 3 years and come from 2 region.

Data of variety CIPRESSINO are related to years (in brackets the number of samples in each year): [2007 (1)] [2009 (1)] [2018 (1)] .

From region ABRUZZO (2 samples) in years: [2007 (1 samples)] [2009 (1 samples)]

From region TOSCANA (1 samples) in years: [2018 (1 samples)]

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	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.31	0.41	0.04
Heptadecenoic acid (%)	0.14	0.07	0.28	0.10
Heptadecanoic acid (%)	0.09	0.04	0.20	0.08
Linoleic acid (%)	7.68	7.58	7.79	0.09
Linolenic acid (%)	0.76	0.66	0.92	0.11
Oleic acid (%)	73.96	72.20	75.64	1.41
Palmitic acid (%)	12.85	12.60	13.31	0.33
Palmitoleic acid (%)	0.90	0.76	1.12	0.16
Stearic acid (%)	2.68	1.94	3.80	0.81
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).
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).	610	325	1,038	308

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