Detail

OLIVASTRO DI BUCCHIANICO – year 2022 – 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 2022

Descriptive statistic of fatty acids composition (n=1)

Mean
OLIVASTRO DI BUCCHIANICO
Standard deviation
OLIVASTRO DI BUCCHIANICO
Mean
OLIVASTRO DI BUCCHIANICO (ABRUZZO 2022)
Eicosenoic acid (%)0.250.030.27
Eicosanoic acid (%)0.400.060.45
Heptadecenoic acid (%)0.110.020.12
Heptadecanoic acid (%)0.070.020.08
Linoleic acid (%)8.900.598.18
Linolenic acid (%)0.670.050.63
Oleic acid (%)71.581.5072.90
Palmitic acid (%)14.141.1213.20
Palmitoleic acid (%)1.070.350.90
Stearic acid (%)2.670.403.11
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).
39028428
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).
52842

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