MORCHIAIO

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

Data of variety MORCHIAIO are related to years (in brackets the number of samples in each year): [2008 (1)] [2019 (1)] .

From region TOSCANA (2 samples) in years: [2008 (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 (%)	0.38	0.38	0.38	0.00
Heptadecenoic acid (%)	0.08	0.06	0.09	0.02
Heptadecanoic acid (%)	0.03	0.03	0.04	0.00
Linoleic acid (%)	7.39	7.21	7.57	0.18
Linolenic acid (%)	0.65	0.62	0.67	0.03
Oleic acid (%)	74.37	73.23	75.51	1.14
Palmitic acid (%)	13.95	13.40	14.50	0.55
Palmitoleic acid (%)	1.06	1.06	1.07	0.01
Stearic acid (%)	1.74	1.03	2.45	0.71
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).	604	303	905	301

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