Detail

LAZZERO – year 2021

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

Sensory profile

Profilo sensoriale medio della cultivar   2021

Descriptive statistic of fatty acids composition (n=1)

Mean
LAZZERO
Standard deviation
LAZZERO
Mean
LAZZERO ( 2021)
Eicosenoic acid (%)0.270.020.29
Eicosanoic acid (%)0.330.030.29
Heptadecenoic acid (%)0.210.060.25
Heptadecanoic acid (%)0.090.020.09
Linoleic acid (%)5.150.425.09
Linolenic acid (%)0.630.040.67
Oleic acid (%)75.900.6475.17
Palmitic acid (%)14.230.5715.03
Palmitoleic acid (%)1.210.121.38
Stearic acid (%)1.910.211.62
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).
6370
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).
61271541

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