LAZZERO

Sensory profile and fatty acid composition defined by 5 EVOO samples of LAZZERO in 5 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)] [2025 (1)] [2026 (1)] .

From region TOSCANA (5 samples) in years: [2013 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2025 (1 samples)] [2026 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.

Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LAZZERO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=5)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.29	0.25	0.31	0.02
Eicosanoic acid (%)	0.34	0.29	0.37	0.03
Heptadecenoic acid (%)	0.19	0.13	0.25	0.05
Heptadecanoic acid (%)	0.09	0.07	0.12	0.02
Linoleic acid (%)	5.39	4.67	5.75	0.44
Linolenic acid (%)	0.65	0.58	0.68	0.03
Oleic acid (%)	75.51	74.70	76.71	0.70
Palmitic acid (%)	14.30	13.80	15.03	0.47
Palmitoleic acid (%)	1.26	1.10	1.38	0.11
Stearic acid (%)	1.87	1.62	2.06	0.16
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).	550	467	637	69
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

— Back to the varieties —