MORAIOLO – year 2024 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (TOSCANA 2024) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.29 |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.39 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.27 | 1.01 | 9.05 |
| Linolenic acid (%) | 0.73 | 0.11 | 0.75 |
| Oleic acid (%) | 74.99 | 1.99 | 71.57 |
| Palmitic acid (%) | 13.53 | 1.35 | 14.21 |
| Palmitoleic acid (%) | 0.85 | 0.22 | 1.02 |
| Stearic acid (%) | 1.81 | 0.34 | 2.43 |
| 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). | 471 | 99 | 387 |
| 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). | 587 | 202 |