OLIVASTRO DI BUCCHIANICO – Region ABRUZZO
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar OLIVASTRO DI BUCCHIANICO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanOLIVASTRO DI BUCCHIANICO | Standard deviationOLIVASTRO DI BUCCHIANICO | MeanOLIVASTRO DI BUCCHIANICO (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.25 |
| Eicosanoic acid (%) | 0.41 | 0.06 | 0.41 |
| Heptadecenoic acid (%) | 0.11 | 0.02 | 0.11 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.08 |
| Linoleic acid (%) | 9.05 | 0.64 | 9.05 |
| Linolenic acid (%) | 0.67 | 0.05 | 0.67 |
| Oleic acid (%) | 71.40 | 1.43 | 71.40 |
| Palmitic acid (%) | 14.10 | 1.03 | 14.10 |
| Palmitoleic acid (%) | 1.05 | 0.32 | 1.05 |
| Stearic acid (%) | 2.72 | 0.38 | 2.72 |
| 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). | 446 | 101 | 446 |
| 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). | 528 | 42 | 528 |