TAGGIASCA – year 2023 – 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)
| MeanTAGGIASCA | Standard deviationTAGGIASCA | MeanTAGGIASCA (LIGURIA 2023) | |
| Eicosenoic acid (%) | 0.33 | 0.00 | 0.33 |
| Eicosanoic acid (%) | 0.37 | 0.07 | 0.42 |
| Heptadecenoic acid (%) | 0.10 | 0.05 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.75 | 2.28 | 8.25 |
| Linolenic acid (%) | 0.67 | 0.09 | 0.75 |
| Oleic acid (%) | 75.23 | 4.52 | 71.77 |
| Palmitic acid (%) | 12.70 | 1.82 | 14.77 |
| Palmitoleic acid (%) | 0.90 | 0.31 | 1.20 |
| Stearic acid (%) | 1.90 | 0.33 | 2.20 |
| 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 |