LECCINO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar LECCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanLECCINO | Standard deviationLECCINO | MeanLECCINO (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.28 | 0.04 | 0.20 |
| Eicosanoic acid (%) | 0.33 | 0.05 | 0.32 |
| Heptadecenoic acid (%) | 0.09 | 0.07 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.06 |
| Linoleic acid (%) | 6.71 | 1.28 | 7.18 |
| Linolenic acid (%) | 0.71 | 0.11 | 0.65 |
| Oleic acid (%) | 74.45 | 2.00 | 74.20 |
| Palmitic acid (%) | 14.27 | 1.12 | 14.06 |
| Palmitoleic acid (%) | 1.17 | 0.25 | 1.10 |
| Stearic acid (%) | 1.91 | 0.37 | 2.01 |
| 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). | 440 | 123 | 332 |
| 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). | 469 | 196 | 404 |