FRANTOIO – year 2009 – Region TOSCANA

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar FRANTOIO.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean FRANTOIO	Standard deviation FRANTOIO	Mean FRANTOIO (TOSCANA 2009)
Eicosenoic acid (%)	0.30	0.05
Eicosanoic acid (%)	0.35	0.05	0.29
Heptadecenoic acid (%)	0.09	0.03	0.09
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	7.09	1.15	7.23
Linolenic acid (%)	0.69	0.12	0.91
Oleic acid (%)	75.30	2.46	76.11
Palmitic acid (%)	13.22	1.41	12.99
Palmitoleic acid (%)	0.96	0.27	0.77
Stearic acid (%)	1.92	0.35	1.48
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).	513	117
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).	596	262	442

— Back to the variety FRANTOIO —