MORCONA

Sensory profile and fatty acid composition defined by 3 EVOO samples of MORCONA in 3 years and come from 1 region.

Data of variety MORCONA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] .

From region TOSCANA (3 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.36	0.42	0.03
Heptadecenoic acid (%)	0.12	0.08	0.18	0.04
Heptadecanoic acid (%)	0.07	0.05	0.09	0.02
Linoleic acid (%)	6.85	6.37	7.14	0.34
Linolenic acid (%)	0.75	0.62	0.94	0.14
Oleic acid (%)	76.68	74.47	78.75	1.75
Palmitic acid (%)	12.10	11.35	13.53	1.01
Palmitoleic acid (%)	0.73	0.46	1.07	0.25
Stearic acid (%)	2.08	1.46	2.49	0.45
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).	535	519	563	20

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