CAZZINICCHIA – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CAZZINICCHIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCAZZINICCHIA | Standard deviationCAZZINICCHIA | MeanCAZZINICCHIA (PUGLIA ) | |
| Eicosenoic acid (%) | 0.29 | 0.00 | 0.29 |
| Eicosanoic acid (%) | 0.36 | 0.00 | 0.36 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 10.95 | 0.00 | 10.95 |
| Linolenic acid (%) | 0.70 | 0.00 | 0.70 |
| Oleic acid (%) | 70.18 | 0.00 | 70.18 |
| Palmitic acid (%) | 13.60 | 0.00 | 13.60 |
| Palmitoleic acid (%) | 1.60 | 0.00 | 1.60 |
| Stearic acid (%) | 2.08 | 0.00 | 2.08 |
| 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). | 324 | 0 | 324 |
| 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). |