MIGNOLO CERRETANO – year 2017 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MIGNOLO CERRETANO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MIGNOLO CERRETANO	Standard deviation MIGNOLO CERRETANO	Mean MIGNOLO CERRETANO (TOSCANA 2017)
Eicosenoic acid (%)	0.31	0.04
Eicosanoic acid (%)	0.40	0.06	0.31
Heptadecenoic acid (%)	0.08	0.01	0.10
Heptadecanoic acid (%)	0.04	0.00	0.05
Linoleic acid (%)	9.12	1.04	9.25
Linolenic acid (%)	0.69	0.07	0.79
Oleic acid (%)	73.29	2.46	71.23
Palmitic acid (%)	12.88	1.58	14.82
Palmitoleic acid (%)	0.90	0.16	1.10
Stearic acid (%)	2.10	0.13	1.90
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).	432	23
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).	664	0	664

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