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 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 (%)
Eicosanoic acid (%)	0.35	0.32	0.39	0.03
Heptadecenoic acid (%)	0.07	0.07	0.07	0.00
Heptadecanoic acid (%)	0.03	0.03	0.04	0.00
Linoleic acid (%)	6.55	5.61	7.49	0.94
Linolenic acid (%)	0.76	0.74	0.78	0.02
Oleic acid (%)	75.08	74.45	75.72	0.64
Palmitic acid (%)	13.76	13.51	14.00	0.24
Palmitoleic acid (%)	0.99	0.98	0.99	0.00
Stearic acid (%)	2.11	1.74	2.47	0.37
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).	826	629	1,023	197

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