Variety

MADONNA DELL IMPRUNETA

Sensory profile and fatty acid composition defined by 2 EVOO samples of MADONNA DELL IMPRUNETA in 2 years and come from 1 region.

Data of variety MADONNA DELL IMPRUNETA are related to years (in brackets the number of samples in each year): [2012 (1)] [2019 (1)] .

  • From region TOSCANA (2 samples) in years: [2012 (1 samples)] [2019 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=2)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.350.320.390.03
    Heptadecenoic acid (%)0.070.070.070.00
    Heptadecanoic acid (%)0.030.030.040.00
    Linoleic acid (%)6.555.617.490.94
    Linolenic acid (%)0.760.740.780.02
    Oleic acid (%)75.0874.4575.720.64
    Palmitic acid (%)13.7613.5114.000.24
    Palmitoleic acid (%)0.990.980.990.00
    Stearic acid (%)2.111.742.470.37
    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).
    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).
    8266291,023197

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