OLIVASTRO DI BUCCHIANICO – year 2025 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVASTRO DI BUCCHIANICO | Standard deviationOLIVASTRO DI BUCCHIANICO | MeanOLIVASTRO DI BUCCHIANICO (ABRUZZO 2025) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.25 |
| Eicosanoic acid (%) | 0.41 | 0.06 | 0.44 |
| Heptadecenoic acid (%) | 0.11 | 0.02 | 0.15 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.12 |
| Linoleic acid (%) | 9.05 | 0.64 | 9.85 |
| Linolenic acid (%) | 0.67 | 0.05 | 0.68 |
| Oleic acid (%) | 71.40 | 1.43 | 70.54 |
| Palmitic acid (%) | 14.10 | 1.03 | 13.88 |
| Palmitoleic acid (%) | 1.05 | 0.32 | 0.96 |
| Stearic acid (%) | 2.72 | 0.38 | 2.97 |
| 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). | 446 | 101 | 617 |
| 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). | 528 | 42 |