MAURINO – Region EMILIA-ROMAGNA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MAURINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMAURINO | Standard deviationMAURINO | MeanMAURINO (EMILIA-ROMAGNA ) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.27 |
| Eicosanoic acid (%) | 0.30 | 0.06 | 0.33 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.03 |
| Linoleic acid (%) | 8.00 | 1.10 | 8.19 |
| Linolenic acid (%) | 0.76 | 0.12 | 0.86 |
| Oleic acid (%) | 72.72 | 2.30 | 71.81 |
| Palmitic acid (%) | 14.61 | 1.42 | 15.08 |
| Palmitoleic acid (%) | 1.26 | 0.26 | 1.44 |
| Stearic acid (%) | 1.87 | 0.24 | 1.77 |
| 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). | 432 | 113 | 369 |
| 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). | 559 | 243 |