LECCINO – year 2023 – Region MARCHE
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar LECCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
MeanLECCINO | Standard deviationLECCINO | MeanLECCINO (MARCHE 2023) | |
Eicosenoic acid (%) | 0.27 | 0.04 | 0.27 |
Eicosanoic acid (%) | 0.33 | 0.05 | 0.34 |
Heptadecenoic acid (%) | 0.09 | 0.07 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 6.69 | 1.30 | 6.45 |
Linolenic acid (%) | 0.70 | 0.11 | 0.68 |
Oleic acid (%) | 74.49 | 1.99 | 73.53 |
Palmitic acid (%) | 14.27 | 1.12 | 15.07 |
Palmitoleic acid (%) | 1.17 | 0.25 | 1.35 |
Stearic acid (%) | 1.90 | 0.38 | 2.05 |
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). | 453 | 123 | 397 |
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 |