PIRICUDDARA

Sensory profile and fatty acid composition defined by 1 EVOO samples of PIRICUDDARA in 1 years and come from 1 region.

Data of variety PIRICUDDARA are related to years (in brackets the number of samples in each year): [2025 (1)] .

From region SICILIA (1 samples) in years: [2025 (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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.28	0.28	0.28	0.00
Eicosanoic acid (%)	0.42	0.42	0.42	0.00
Heptadecenoic acid (%)	0.09	0.09	0.09	0.00
Heptadecanoic acid (%)	0.06	0.06	0.06	0.00
Linoleic acid (%)	8.58	8.58	8.58	0.00
Linolenic acid (%)	0.77	0.77	0.77	0.00
Oleic acid (%)	71.49	71.49	71.49	0.00
Palmitic acid (%)	14.09	14.09	14.09	0.00
Palmitoleic acid (%)	1.16	1.16	1.16	0.00
Stearic acid (%)	2.85	2.85	2.85	0.00
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).	180	180	180	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).

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