Detail

LAZZERO – Region TOSCANA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar LAZZERO.

Sensory profile

Profilo sensoriale medio della cultivar  TOSCANA

Descriptive statistic of fatty acids composition (n=3)

Mean
LAZZERO
Standard deviation
LAZZERO
Mean
LAZZERO (TOSCANA )
Eicosenoic acid (%)0.270.020.27
Eicosanoic acid (%)0.330.030.33
Heptadecenoic acid (%)0.210.060.21
Heptadecanoic acid (%)0.090.020.09
Linoleic acid (%)5.150.425.15
Linolenic acid (%)0.630.040.63
Oleic acid (%)75.900.6475.90
Palmitic acid (%)14.230.5714.23
Palmitoleic acid (%)1.210.121.21
Stearic acid (%)1.910.211.91
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).
6370637
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).
61271612

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