OLIVASTRA SEGGIANESE – year 2007 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OLIVASTRA SEGGIANESE	Standard deviation OLIVASTRA SEGGIANESE	Mean OLIVASTRA SEGGIANESE (TOSCANA 2007)
Eicosenoic acid (%)	0.24	0.02
Eicosanoic acid (%)	0.32	0.06	0.33
Heptadecenoic acid (%)	0.07	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	7.07	0.88	6.59
Linolenic acid (%)	0.60	0.09	0.59
Oleic acid (%)	74.75	2.09	77.31
Palmitic acid (%)	13.55	1.11	12.12
Palmitoleic acid (%)	1.08	0.16	1.00
Stearic acid (%)	2.23	0.32	1.89
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).	422	72
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).	439	130	245

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