Detail

OLIVASTRO DI BUCCHIANICO – year 2021 – Region ABRUZZO

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

Sensory profile

Profilo sensoriale medio della cultivar  ABRUZZO 2021

Descriptive statistic of fatty acids composition (n=1)

Mean
OLIVASTRO DI BUCCHIANICO
Standard deviation
OLIVASTRO DI BUCCHIANICO
Mean
OLIVASTRO DI BUCCHIANICO (ABRUZZO 2021)
Eicosenoic acid (%)0.250.030.25
Eicosanoic acid (%)0.400.060.35
Heptadecenoic acid (%)0.110.020.09
Heptadecanoic acid (%)0.070.020.04
Linoleic acid (%)8.900.599.78
Linolenic acid (%)0.670.050.66
Oleic acid (%)71.581.5069.17
Palmitic acid (%)14.141.1215.78
Palmitoleic acid (%)1.070.351.72
Stearic acid (%)2.670.401.99
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).
39028
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).
52842570

— Back to the variety OLIVASTRO DI BUCCHIANICO —