CUCCO
Sensory profile and fatty acid composition defined by 9 EVOO samples of CUCCO in 8 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)] .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] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [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=9)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.25 | 0.32 | 0.03 |
Eicosanoic acid (%) | 0.37 | 0.33 | 0.42 | 0.03 |
Heptadecenoic acid (%) | 0.21 | 0.09 | 0.29 | 0.06 |
Heptadecanoic acid (%) | 0.11 | 0.04 | 0.16 | 0.03 |
Linoleic acid (%) | 6.71 | 4.62 | 9.17 | 1.38 |
Linolenic acid (%) | 0.61 | 0.48 | 0.82 | 0.09 |
Oleic acid (%) | 74.10 | 70.01 | 78.07 | 2.52 |
Palmitic acid (%) | 14.17 | 12.83 | 15.59 | 0.91 |
Palmitoleic acid (%) | 1.20 | 0.79 | 1.49 | 0.22 |
Stearic acid (%) | 2.16 | 1.62 | 2.57 | 0.27 |
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). | 379 | 379 | 379 | 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). | 535 | 120 | 813 | 211 |