MIGNOLO

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

Data of variety MIGNOLO are related to years (in brackets the number of samples in each year): [2017 (1)] [2023 (1)] .

From region TOSCANA (2 samples) in years: [2017 (1 samples)] [2023 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

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

Fatty acids composition

Statistical moments of fatty acids composition (n=2)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.24	0.24	0.24	0.00
Eicosanoic acid (%)	0.33	0.31	0.35	0.02
Heptadecenoic acid (%)	0.09	0.08	0.10	0.01
Heptadecanoic acid (%)	0.05	0.04	0.05	0.00
Linoleic acid (%)	9.95	9.25	10.64	0.70
Linolenic acid (%)	0.70	0.61	0.79	0.09
Oleic acid (%)	70.60	69.96	71.23	0.63
Palmitic acid (%)	14.74	14.65	14.82	0.08
Palmitoleic acid (%)	1.08	1.07	1.10	0.02
Stearic acid (%)	2.05	1.90	2.20	0.15
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).	452	452	452	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).	664	664	664	0

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