LEZZE (TARANTINA) – year 2026 – Region BASILICATA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar LEZZE (TARANTINA).
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanLEZZE (TARANTINA) | Standard deviationLEZZE (TARANTINA) | MeanLEZZE (TARANTINA) (BASILICATA 2026) | |
| Eicosenoic acid (%) | 0.35 | 0.03 | 0.35 |
| Eicosanoic acid (%) | 0.48 | 0.01 | 0.48 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 10.47 | 0.69 | 10.47 |
| Linolenic acid (%) | 0.81 | 0.11 | 0.81 |
| Oleic acid (%) | 71.96 | 1.42 | 71.96 |
| Palmitic acid (%) | 12.50 | 0.60 | 12.50 |
| Palmitoleic acid (%) | 0.89 | 0.00 | 0.89 |
| Stearic acid (%) | 2.16 | 0.27 | 2.16 |
| 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). | 383 | 28 | 383 |
| 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). |