TAGGIASCA – year 2014

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar TAGGIASCA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean TAGGIASCA	Standard deviation TAGGIASCA	Mean TAGGIASCA ( 2014)
Eicosenoic acid (%)	0.33	0.00
Eicosanoic acid (%)	0.37	0.07	0.33
Heptadecenoic acid (%)	0.10	0.05	0.08
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	7.75	2.28	6.80
Linolenic acid (%)	0.67	0.09	0.59
Oleic acid (%)	75.23	4.52	77.42
Palmitic acid (%)	12.70	1.82	11.47
Palmitoleic acid (%)	0.90	0.31	0.74
Stearic acid (%)	1.90	0.33	2.12
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	436

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