RAZZO – year 2010 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RAZZO	Standard deviation RAZZO	Mean RAZZO (TOSCANA 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.02	0.34
Heptadecenoic acid (%)	0.09	0.01	0.10
Heptadecanoic acid (%)	0.05	0.02	0.08
Linoleic acid (%)	7.42	1.04	7.06
Linolenic acid (%)	0.73	0.16	0.49
Oleic acid (%)	74.48	1.43	73.87
Palmitic acid (%)	13.90	0.59	14.64
Palmitoleic acid (%)	0.91	0.09	0.88
Stearic acid (%)	1.86	0.30	2.27
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).	809	219	718

— Back to the variety RAZZO —