TAGGIASCA – year 2007
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar TAGGIASCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanTAGGIASCA | Standard deviationTAGGIASCA | MeanTAGGIASCA ( 2007) | |
| Eicosenoic acid (%) | 0.33 | 0.00 | |
| Eicosanoic acid (%) | 0.37 | 0.07 | 0.34 |
| Heptadecenoic acid (%) | 0.10 | 0.05 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.75 | 2.28 | 6.81 |
| Linolenic acid (%) | 0.67 | 0.09 | 0.67 |
| Oleic acid (%) | 75.23 | 4.52 | 77.69 |
| Palmitic acid (%) | 12.70 | 1.82 | 11.53 |
| Palmitoleic acid (%) | 0.90 | 0.31 | 0.74 |
| Stearic acid (%) | 1.90 | 0.33 | 1.75 |
| 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). | 381 | 0 | |
| 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). | 369 | 102 | 287 |