TAGGIASCA – year 2010
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TAGGIASCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanTAGGIASCA | Standard deviationTAGGIASCA | MeanTAGGIASCA ( 2010) | |
Eicosenoic acid (%) | 0.33 | 0.00 | |
Eicosanoic acid (%) | 0.37 | 0.07 | 0.40 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.11 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
Linoleic acid (%) | 7.75 | 2.28 | 6.84 |
Linolenic acid (%) | 0.67 | 0.09 | 0.53 |
Oleic acid (%) | 75.23 | 4.52 | 74.73 |
Palmitic acid (%) | 12.70 | 1.82 | 13.83 |
Palmitoleic acid (%) | 0.90 | 0.31 | 0.94 |
Stearic acid (%) | 1.90 | 0.33 | 2.24 |
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 | 370 |