CIPRESSINO – Region ABRUZZO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CIPRESSINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean CIPRESSINO	Standard deviation CIPRESSINO	Mean CIPRESSINO (ABRUZZO )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.04	0.37
Heptadecenoic acid (%)	0.14	0.10	0.18
Heptadecanoic acid (%)	0.09	0.08	0.12
Linoleic acid (%)	7.68	0.09	7.68
Linolenic acid (%)	0.76	0.11	0.79
Oleic acid (%)	73.96	1.41	73.92
Palmitic acid (%)	12.85	0.33	12.62
Palmitoleic acid (%)	0.90	0.16	0.78
Stearic acid (%)	2.68	0.81	2.87
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).
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).	610	308	396

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