PIRICUDDARA – year 2025 – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PIRICUDDARA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPIRICUDDARA | Standard deviationPIRICUDDARA | MeanPIRICUDDARA (SICILIA 2025) | |
| Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
| Eicosanoic acid (%) | 0.42 | 0.00 | 0.42 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.00 | 0.06 |
| Linoleic acid (%) | 8.58 | 0.00 | 8.58 |
| Linolenic acid (%) | 0.77 | 0.00 | 0.77 |
| Oleic acid (%) | 71.49 | 0.00 | 71.49 |
| Palmitic acid (%) | 14.09 | 0.00 | 14.09 |
| Palmitoleic acid (%) | 1.16 | 0.00 | 1.16 |
| Stearic acid (%) | 2.85 | 0.00 | 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). | 180 | 0 | 180 |
| 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). |