TAGGIASCA – Region LIGURIA
Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar TAGGIASCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=11)
MeanTAGGIASCA | Standard deviationTAGGIASCA | MeanTAGGIASCA (LIGURIA ) | |
Eicosenoic acid (%) | 0.33 | 0.00 | 0.33 |
Eicosanoic acid (%) | 0.37 | 0.07 | 0.37 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.10 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
Linoleic acid (%) | 7.75 | 2.28 | 7.75 |
Linolenic acid (%) | 0.67 | 0.09 | 0.67 |
Oleic acid (%) | 75.23 | 4.52 | 75.23 |
Palmitic acid (%) | 12.70 | 1.82 | 12.70 |
Palmitoleic acid (%) | 0.90 | 0.31 | 0.90 |
Stearic acid (%) | 1.90 | 0.33 | 1.90 |
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 | 381 |
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 | 369 |