LAZZERO – Region TOSCANA

Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar LAZZERO.

Sensory profile

Descriptive statistic of fatty acids composition (n=5)

	Mean LAZZERO	Standard deviation LAZZERO	Mean LAZZERO (TOSCANA )
Eicosenoic acid (%)	0.29	0.02	0.29
Eicosanoic acid (%)	0.34	0.03	0.34
Heptadecenoic acid (%)	0.19	0.05	0.19
Heptadecanoic acid (%)	0.09	0.02	0.09
Linoleic acid (%)	5.39	0.44	5.39
Linolenic acid (%)	0.65	0.03	0.65
Oleic acid (%)	75.51	0.70	75.51
Palmitic acid (%)	14.30	0.47	14.30
Palmitoleic acid (%)	1.26	0.11	1.26
Stearic acid (%)	1.87	0.16	1.87
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).	550	69	550
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).	612	71	612

— Back to the variety LAZZERO —