LAZZERO – Region TOSCANA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar LAZZERO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanLAZZERO | Standard deviationLAZZERO | MeanLAZZERO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.27 |
| Eicosanoic acid (%) | 0.33 | 0.03 | 0.33 |
| Heptadecenoic acid (%) | 0.21 | 0.06 | 0.21 |
| Heptadecanoic acid (%) | 0.09 | 0.02 | 0.09 |
| Linoleic acid (%) | 5.15 | 0.42 | 5.15 |
| Linolenic acid (%) | 0.63 | 0.04 | 0.63 |
| Oleic acid (%) | 75.90 | 0.64 | 75.90 |
| Palmitic acid (%) | 14.23 | 0.57 | 14.23 |
| Palmitoleic acid (%) | 1.21 | 0.12 | 1.21 |
| Stearic acid (%) | 1.91 | 0.21 | 1.91 |
| 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). | 637 | 0 | 637 |
| 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 |