LAZZERO – year 2013 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LAZZERO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLAZZERO | Standard deviationLAZZERO | MeanLAZZERO (TOSCANA 2013) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | |
| Eicosanoic acid (%) | 0.33 | 0.03 | 0.37 |
| Heptadecenoic acid (%) | 0.20 | 0.05 | 0.13 |
| Heptadecanoic acid (%) | 0.09 | 0.02 | 0.07 |
| Linoleic acid (%) | 5.30 | 0.45 | 5.68 |
| Linolenic acid (%) | 0.64 | 0.04 | 0.64 |
| Oleic acid (%) | 75.60 | 0.76 | 75.81 |
| Palmitic acid (%) | 14.33 | 0.52 | 13.86 |
| Palmitoleic acid (%) | 1.25 | 0.12 | 1.15 |
| Stearic acid (%) | 1.88 | 0.18 | 2.06 |
| 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). | 552 | 85 | |
| 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). | 612 | 71 | 683 |