MORCONA – year 2009 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MORCONA	Standard deviation MORCONA	Mean MORCONA (TOSCANA 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.03	0.36
Heptadecenoic acid (%)	0.12	0.04	0.08
Heptadecanoic acid (%)	0.07	0.02	0.06
Linoleic acid (%)	6.85	0.34	6.37
Linolenic acid (%)	0.75	0.14	0.94
Oleic acid (%)	76.68	1.75	78.75
Palmitic acid (%)	12.10	1.01	11.42
Palmitoleic acid (%)	0.73	0.25	0.46
Stearic acid (%)	2.08	0.45	1.46
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).
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).	535	20	563

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