FRANTOIO – year 2013 – Region TOSCANA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (TOSCANA 2013) | |
| Eicosenoic acid (%) | 0.30 | 0.05 | |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.09 | 1.14 | 6.82 |
| Linolenic acid (%) | 0.69 | 0.11 | 0.62 |
| Oleic acid (%) | 75.30 | 2.46 | 76.12 |
| Palmitic acid (%) | 13.22 | 1.41 | 12.92 |
| Palmitoleic acid (%) | 0.97 | 0.26 | 0.85 |
| Stearic acid (%) | 1.92 | 0.35 | 2.01 |
| 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). | 509 | 112 | |
| 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). | 596 | 262 | 779 |