CUCCO – year 2025
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CUCCO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCUCCO | Standard deviationCUCCO | MeanCUCCO ( 2025) | |
| Eicosenoic acid (%) | 0.28 | 0.04 | 0.22 |
| Eicosanoic acid (%) | 0.39 | 0.04 | 0.40 |
| Heptadecenoic acid (%) | 0.21 | 0.06 | 0.11 |
| Heptadecanoic acid (%) | 0.11 | 0.03 | 0.07 |
| Linoleic acid (%) | 7.00 | 1.52 | 9.96 |
| Linolenic acid (%) | 0.63 | 0.09 | 0.75 |
| Oleic acid (%) | 73.72 | 2.81 | 68.36 |
| Palmitic acid (%) | 14.11 | 1.16 | 15.97 |
| Palmitoleic acid (%) | 1.15 | 0.23 | 1.15 |
| Stearic acid (%) | 2.31 | 0.35 | 2.85 |
| 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 | 414 |
| 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 |