LECCIO DEL CORNO – year 2023 – Region MARCHE
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar LECCIO DEL CORNO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanLECCIO DEL CORNO | Standard deviationLECCIO DEL CORNO | MeanLECCIO DEL CORNO (MARCHE 2023) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | 0.32 |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.37 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.88 | 1.14 | 7.05 |
| Linolenic acid (%) | 0.74 | 0.09 | 0.79 |
| Oleic acid (%) | 76.10 | 2.32 | 75.08 |
| Palmitic acid (%) | 12.38 | 1.18 | 12.99 |
| Palmitoleic acid (%) | 0.81 | 0.21 | 0.91 |
| Stearic acid (%) | 2.23 | 0.42 | 2.21 |
| 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). | 506 | 97 | 468 |
| 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). | 672 | 249 |