CIPRESSINO – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CIPRESSINO	Standard deviation CIPRESSINO	Mean CIPRESSINO (TOSCANA )
Eicosenoic acid (%)	0.32	0.00
Eicosanoic acid (%)	0.36	0.05	0.31
Heptadecenoic acid (%)	0.13	0.09	0.08
Heptadecanoic acid (%)	0.09	0.07	0.04
Linoleic acid (%)	8.13	0.77	7.68
Linolenic acid (%)	0.80	0.12	0.70
Oleic acid (%)	73.54	1.42	74.05
Palmitic acid (%)	12.90	0.30	13.31
Palmitoleic acid (%)	0.94	0.16	1.12
Stearic acid (%)	2.55	0.73	2.30
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).	481	0
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).	610	308	1,038

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