CUCCO – year 2009
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 ( 2009) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | |
| Eicosanoic acid (%) | 0.38 | 0.05 | 0.34 |
| Heptadecenoic acid (%) | 0.22 | 0.06 | 0.23 |
| Heptadecanoic acid (%) | 0.11 | 0.03 | 0.13 |
| Linoleic acid (%) | 6.73 | 1.28 | 5.78 |
| Linolenic acid (%) | 0.62 | 0.09 | 0.82 |
| Oleic acid (%) | 74.21 | 2.40 | 75.86 |
| Palmitic acid (%) | 13.94 | 1.06 | 13.96 |
| Palmitoleic acid (%) | 1.15 | 0.24 | 1.18 |
| Stearic acid (%) | 2.26 | 0.32 | 1.62 |
| 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). | 373 | 18 | |
| 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 | 120 |