CUCCO – year 2014 – Region ABRUZZO
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 (ABRUZZO 2014) | |
Eicosenoic acid (%) | 0.29 | 0.03 | |
Eicosanoic acid (%) | 0.38 | 0.05 | 0.34 |
Heptadecenoic acid (%) | 0.22 | 0.06 | 0.09 |
Heptadecanoic acid (%) | 0.11 | 0.03 | 0.04 |
Linoleic acid (%) | 6.73 | 1.28 | 4.62 |
Linolenic acid (%) | 0.62 | 0.09 | 0.65 |
Oleic acid (%) | 74.21 | 2.40 | 78.07 |
Palmitic acid (%) | 13.94 | 1.06 | 13.07 |
Palmitoleic acid (%) | 1.15 | 0.24 | 0.79 |
Stearic acid (%) | 2.26 | 0.32 | 1.89 |
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). | 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 | 478 |