MINUTA DI CHIUSI

Sensory profile and fatty acid composition defined by 4 EVOO samples of MINUTA DI CHIUSI in 4 years and come from 1 region.

Data of variety MINUTA DI CHIUSI are related to years (in brackets the number of samples in each year): [2019 (1)] [2020 (1)] [2021 (1)] [2023 (1)] .

From region TOSCANA (4 samples) in years: [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2023 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.28	0.26	0.29	0.01
Eicosanoic acid (%)	0.33	0.31	0.38	0.03
Heptadecenoic acid (%)	0.09	0.06	0.10	0.02
Heptadecanoic acid (%)	0.05	0.04	0.06	0.01
Linoleic acid (%)	6.54	6.01	6.90	0.33
Linolenic acid (%)	0.68	0.62	0.73	0.04
Oleic acid (%)	75.21	73.76	76.32	0.97
Palmitic acid (%)	13.62	12.46	14.66	0.78
Palmitoleic acid (%)	1.04	0.85	1.22	0.13
Stearic acid (%)	2.04	1.91	2.14	0.09
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).	389	389	389	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).	724	649	854	92

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