TAGGIASCA – year 2013
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TAGGIASCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTAGGIASCA | Standard deviationTAGGIASCA | MeanTAGGIASCA ( 2013) | |
| Eicosenoic acid (%) | 0.32 | 0.01 | |
| Eicosanoic acid (%) | 0.37 | 0.06 | 0.29 |
| Heptadecenoic acid (%) | 0.11 | 0.05 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.04 |
| Linoleic acid (%) | 8.15 | 2.55 | 6.21 |
| Linolenic acid (%) | 0.68 | 0.10 | 0.65 |
| Oleic acid (%) | 74.57 | 4.85 | 75.97 |
| Palmitic acid (%) | 12.91 | 1.88 | 13.47 |
| Palmitoleic acid (%) | 0.92 | 0.30 | 1.21 |
| Stearic acid (%) | 1.89 | 0.32 | 1.80 |
| 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). | 332 | 49 | |
| 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). | 369 | 102 | 550 |