CUCCO
Sensory profile and fatty acid composition defined by 12 EVOO samples of CUCCO in 10 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)] [2025 (1)] .Sensory profile
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] [FAVOLOSA] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NEBBIA DEL MENOCCHIA] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RACIOPPELLA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=12)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.28 | 0.22 | 0.34 | 0.04 |
| Eicosanoic acid (%) | 0.39 | 0.33 | 0.47 | 0.04 |
| Heptadecenoic acid (%) | 0.21 | 0.09 | 0.29 | 0.06 |
| Heptadecanoic acid (%) | 0.11 | 0.04 | 0.16 | 0.03 |
| Linoleic acid (%) | 7.00 | 4.62 | 9.96 | 1.52 |
| Linolenic acid (%) | 0.63 | 0.48 | 0.82 | 0.09 |
| Oleic acid (%) | 73.72 | 68.36 | 78.07 | 2.81 |
| Palmitic acid (%) | 14.11 | 11.86 | 15.97 | 1.16 |
| Palmitoleic acid (%) | 1.15 | 0.78 | 1.49 | 0.23 |
| Stearic acid (%) | 2.31 | 1.62 | 2.85 | 0.35 |
| 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). | 383 | 348 | 414 | 24 |
| 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). | 535 | 120 | 813 | 211 |