MORAIOLO – year 2025 – Region TOSCANA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (TOSCANA 2025) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.31 |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.35 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.28 | 1.00 | 8.02 |
| Linolenic acid (%) | 0.74 | 0.11 | 0.83 |
| Oleic acid (%) | 74.95 | 1.99 | 73.02 |
| Palmitic acid (%) | 13.54 | 1.34 | 14.32 |
| Palmitoleic acid (%) | 0.86 | 0.22 | 1.13 |
| Stearic acid (%) | 1.81 | 0.33 | 1.73 |
| 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). | 424 | 108 | 349 |
| 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 |