Variety

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 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 (%)0.240.240.240.00
    Eicosanoic acid (%)0.330.310.350.02
    Heptadecenoic acid (%)0.090.080.100.01
    Heptadecanoic acid (%)0.050.040.050.00
    Linoleic acid (%)9.959.2510.640.70
    Linolenic acid (%)0.700.610.790.09
    Oleic acid (%)70.6069.9671.230.63
    Palmitic acid (%)14.7414.6514.820.08
    Palmitoleic acid (%)1.081.071.100.02
    Stearic acid (%)2.051.902.200.15
    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).
    4524524520
    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).
    6646646640

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