Detail

CIPRESSINO – year 2007 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIPRESSINO.

Sensory profile

Profilo sensoriale medio della cultivar  ABRUZZO 2007

Descriptive statistic of fatty acids composition (n=1)

Mean
CIPRESSINO
Standard deviation
CIPRESSINO
Mean
CIPRESSINO (ABRUZZO 2007)
Eicosenoic acid (%)0.320.00
Eicosanoic acid (%)0.360.050.41
Heptadecenoic acid (%)0.130.090.28
Heptadecanoic acid (%)0.090.070.20
Linoleic acid (%)8.130.777.79
Linolenic acid (%)0.800.120.66
Oleic acid (%)73.541.4272.20
Palmitic acid (%)12.900.3012.63
Palmitoleic acid (%)0.940.160.76
Stearic acid (%)2.550.733.80
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).
4810
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).
610308466

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