MADRE MIGNOLA – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MADRE MIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMADRE MIGNOLA | Standard deviationMADRE MIGNOLA | MeanMADRE MIGNOLA (TOSCANA ) | |
| Eicosenoic acid (%) | 0.37 | 0.00 | 0.37 |
| Eicosanoic acid (%) | 0.40 | 0.00 | 0.40 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 7.49 | 0.00 | 7.49 |
| Linolenic acid (%) | 0.71 | 0.00 | 0.71 |
| Oleic acid (%) | 76.38 | 0.00 | 76.38 |
| Palmitic acid (%) | 11.48 | 0.00 | 11.48 |
| Palmitoleic acid (%) | 0.97 | 0.00 | 0.97 |
| Stearic acid (%) | 1.88 | 0.00 | 1.88 |
| 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). | 294 | 0 | 294 |
| 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). |