OLIVASTRO DI BUCCHIANICO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanOLIVASTRO DI BUCCHIANICO | Standard deviationOLIVASTRO DI BUCCHIANICO | MeanOLIVASTRO DI BUCCHIANICO (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.25 |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.11 | 0.02 | 0.11 |
| Heptadecanoic acid (%) | 0.07 | 0.02 | 0.07 |
| Linoleic acid (%) | 8.90 | 0.59 | 8.90 |
| Linolenic acid (%) | 0.67 | 0.05 | 0.67 |
| Oleic acid (%) | 71.58 | 1.50 | 71.58 |
| Palmitic acid (%) | 14.14 | 1.12 | 14.14 |
| Palmitoleic acid (%) | 1.07 | 0.35 | 1.07 |
| Stearic acid (%) | 2.67 | 0.40 | 2.67 |
| 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). | 390 | 28 | 390 |
| 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). | 528 | 42 | 528 |