MADONNA DELL IMPRUNETA – year 2019 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MADONNA DELL IMPRUNETA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMADONNA DELL IMPRUNETA | Standard deviationMADONNA DELL IMPRUNETA | MeanMADONNA DELL IMPRUNETA (TOSCANA 2019) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.35 | 0.03 | 0.39 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.04 |
| Linoleic acid (%) | 6.55 | 0.94 | 5.61 |
| Linolenic acid (%) | 0.76 | 0.02 | 0.78 |
| Oleic acid (%) | 75.08 | 0.64 | 75.72 |
| Palmitic acid (%) | 13.76 | 0.24 | 13.51 |
| Palmitoleic acid (%) | 0.99 | 0.00 | 0.98 |
| Stearic acid (%) | 2.11 | 0.37 | 2.47 |
| 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). | 826 | 197 | 1,023 |