FAVOLOSA – year 2021 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean FAVOLOSA	Standard deviation FAVOLOSA	Mean FAVOLOSA (TOSCANA 2021)
Eicosenoic acid (%)	0.30	0.06	0.30
Eicosanoic acid (%)	0.37	0.07	0.46
Heptadecenoic acid (%)	0.09	0.03	0.08
Heptadecanoic acid (%)	0.05	0.02	0.03
Linoleic acid (%)	9.01	1.70	11.34
Linolenic acid (%)	0.78	0.11	0.74
Oleic acid (%)	71.97	2.51	68.02
Palmitic acid (%)	14.29	1.18	15.75
Palmitoleic acid (%)	1.08	0.22	1.49
Stearic acid (%)	1.96	0.30	1.67
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).	450	97
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).	552	297	641

— Back to the variety FAVOLOSA —