GREMIGNO DI FAUGLIA

Sensory profile and fatty acid composition defined by 1 EVOO samples of GREMIGNO DI FAUGLIA in 1 years and come from 1 region.

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

From region TOSCANA (1 samples) in years: [2017 (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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.27	0.27	0.27	0.00
Heptadecenoic acid (%)	0.07	0.07	0.07	0.00
Heptadecanoic acid (%)	0.05	0.05	0.05	0.00
Linoleic acid (%)	7.44	7.44	7.44	0.00
Linolenic acid (%)	0.73	0.73	0.73	0.00
Oleic acid (%)	74.10	74.10	74.10	0.00
Palmitic acid (%)	14.08	14.08	14.08	0.00
Palmitoleic acid (%)	0.96	0.96	0.96	0.00
Stearic acid (%)	1.96	1.96	1.96	0.00
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).	642	642	642	0

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