CUCCO – year 2013
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CUCCO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCUCCO | Standard deviationCUCCO | MeanCUCCO ( 2013) | |
| Eicosenoic acid (%) | 0.28 | 0.04 | |
| Eicosanoic acid (%) | 0.39 | 0.04 | 0.39 |
| Heptadecenoic acid (%) | 0.21 | 0.06 | 0.23 |
| Heptadecanoic acid (%) | 0.11 | 0.03 | 0.10 |
| Linoleic acid (%) | 7.00 | 1.52 | 6.63 |
| Linolenic acid (%) | 0.63 | 0.09 | 0.60 |
| Oleic acid (%) | 73.72 | 2.81 | 74.85 |
| Palmitic acid (%) | 14.11 | 1.16 | 13.75 |
| Palmitoleic acid (%) | 1.15 | 0.23 | 1.04 |
| Stearic acid (%) | 2.31 | 0.35 | 2.11 |
| 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). | 383 | 24 | |
| 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). | 535 | 211 | 546 |