LAZZERO

Sensory profile and fatty acid composition defined by 3 EVOO samples of LAZZERO in 3 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)] .

From region TOSCANA (3 samples) in years: [2013 (1 samples)] [2021 (1 samples)] [2022 (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 (%)	0.27	0.25	0.29	0.02
Eicosanoic acid (%)	0.33	0.29	0.37	0.03
Heptadecenoic acid (%)	0.21	0.13	0.25	0.06
Heptadecanoic acid (%)	0.09	0.07	0.12	0.02
Linoleic acid (%)	5.15	4.67	5.68	0.42
Linolenic acid (%)	0.63	0.58	0.67	0.04
Oleic acid (%)	75.90	75.17	76.71	0.64
Palmitic acid (%)	14.23	13.80	15.03	0.57
Palmitoleic acid (%)	1.21	1.10	1.38	0.12
Stearic acid (%)	1.91	1.62	2.06	0.21
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).	637	637	637	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).	612	541	683	71

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