OLIVASTRO DI BUCCHIANICO – year 2020 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OLIVASTRO DI BUCCHIANICO	Standard deviation OLIVASTRO DI BUCCHIANICO	Mean OLIVASTRO DI BUCCHIANICO (ABRUZZO 2020)
Eicosenoic acid (%)	0.25	0.03	0.19
Eicosanoic acid (%)	0.40	0.06	0.31
Heptadecenoic acid (%)	0.11	0.02	0.08
Heptadecanoic acid (%)	0.07	0.02	0.04
Linoleic acid (%)	8.90	0.59	8.73
Linolenic acid (%)	0.67	0.05	0.76
Oleic acid (%)	71.58	1.50	71.57
Palmitic acid (%)	14.14	1.12	14.71
Palmitoleic acid (%)	1.07	0.35	0.90
Stearic acid (%)	2.67	0.40	2.59
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
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	487

— Back to the variety OLIVASTRO DI BUCCHIANICO —