CUCCO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 13 EVOO samples of cultivar CUCCO.
Sensory profile
Descriptive statistic of fatty acids composition (n=13)
| MeanCUCCO | Standard deviationCUCCO | MeanCUCCO (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.28 | 0.04 | 0.28 |
| Eicosanoic acid (%) | 0.39 | 0.04 | 0.39 |
| Heptadecenoic acid (%) | 0.21 | 0.06 | 0.21 |
| Heptadecanoic acid (%) | 0.11 | 0.03 | 0.11 |
| Linoleic acid (%) | 7.07 | 1.48 | 7.07 |
| Linolenic acid (%) | 0.62 | 0.09 | 0.62 |
| Oleic acid (%) | 73.64 | 2.72 | 73.64 |
| Palmitic acid (%) | 14.10 | 1.11 | 14.10 |
| Palmitoleic acid (%) | 1.15 | 0.22 | 1.15 |
| Stearic acid (%) | 2.31 | 0.33 | 2.31 |
| 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). | 389 | 25 | 389 |
| 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). | 535 | 211 | 535 |