Detail

LAZZERO – year 2013 – Region TOSCANA

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

Sensory profile

Profilo sensoriale medio della cultivar  TOSCANA 2013

Descriptive statistic of fatty acids composition (n=1)

Mean
LAZZERO
Standard deviation
LAZZERO
Mean
LAZZERO (TOSCANA 2013)
Eicosenoic acid (%)0.270.02
Eicosanoic acid (%)0.330.030.37
Heptadecenoic acid (%)0.210.060.13
Heptadecanoic acid (%)0.090.020.07
Linoleic acid (%)5.150.425.68
Linolenic acid (%)0.630.040.64
Oleic acid (%)75.900.6475.81
Palmitic acid (%)14.230.5713.86
Palmitoleic acid (%)1.210.121.15
Stearic acid (%)1.910.212.06
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).
61271683

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