Detail

CUCCO – year 2014

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CUCCO.

Sensory profile

Profilo sensoriale medio della cultivar   2014

Descriptive statistic of fatty acids composition (n=1)

Mean
CUCCO
Standard deviation
CUCCO
Mean
CUCCO ( 2014)
Eicosenoic acid (%)0.290.03
Eicosanoic acid (%)0.380.050.34
Heptadecenoic acid (%)0.220.060.09
Heptadecanoic acid (%)0.110.030.04
Linoleic acid (%)6.731.284.62
Linolenic acid (%)0.620.090.65
Oleic acid (%)74.212.4078.07
Palmitic acid (%)13.941.0613.07
Palmitoleic acid (%)1.150.240.79
Stearic acid (%)2.260.321.89
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).
37318
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).
535211478

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