FRANTOIO – Region TOSCANA
Sensory profile and fatty acids composition defined by 130 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=130)
| MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.30 | 0.05 | 0.29 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.09 | 1.14 | 7.01 |
| Linolenic acid (%) | 0.69 | 0.11 | 0.67 |
| Oleic acid (%) | 75.30 | 2.46 | 75.29 |
| Palmitic acid (%) | 13.22 | 1.41 | 13.28 |
| Palmitoleic acid (%) | 0.97 | 0.26 | 0.95 |
| Stearic acid (%) | 1.92 | 0.35 | 1.97 |
| 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). | 509 | 112 | 560 |
| 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). | 596 | 262 | 720 |