CIPRESSINO – year 2007
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CIPRESSINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCIPRESSINO | Standard deviationCIPRESSINO | MeanCIPRESSINO ( 2007) | |
| Eicosenoic acid (%) | 0.32 | 0.00 | |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.41 |
| Heptadecenoic acid (%) | 0.13 | 0.09 | 0.28 |
| Heptadecanoic acid (%) | 0.09 | 0.07 | 0.20 |
| Linoleic acid (%) | 8.13 | 0.77 | 7.79 |
| Linolenic acid (%) | 0.80 | 0.12 | 0.66 |
| Oleic acid (%) | 73.54 | 1.42 | 72.20 |
| Palmitic acid (%) | 12.90 | 0.30 | 12.63 |
| Palmitoleic acid (%) | 0.94 | 0.16 | 0.76 |
| Stearic acid (%) | 2.55 | 0.73 | 3.80 |
| 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). | 481 | 0 | |
| 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). | 610 | 308 | 466 |