TAGGIASCA – year 2019 – Region LIGURIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TAGGIASCA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TAGGIASCA	Standard deviation TAGGIASCA	Mean TAGGIASCA (LIGURIA 2019)
Eicosenoic acid (%)	0.33	0.00
Eicosanoic acid (%)	0.37	0.07	0.55
Heptadecenoic acid (%)	0.10	0.05	0.25
Heptadecanoic acid (%)	0.05	0.03	0.15
Linoleic acid (%)	7.75	2.28	14.62
Linolenic acid (%)	0.67	0.09	0.71
Oleic acid (%)	75.23	4.52	62.40
Palmitic acid (%)	12.70	1.82	16.91
Palmitoleic acid (%)	0.90	0.31	1.63
Stearic acid (%)	1.90	0.33	2.36
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	326

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