MIGNOLO – year 2017 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MIGNOLO	Standard deviation MIGNOLO	Mean MIGNOLO (TOSCANA 2017)
Eicosenoic acid (%)	0.24	0.00
Eicosanoic acid (%)	0.33	0.02	0.31
Heptadecenoic acid (%)	0.09	0.01	0.10
Heptadecanoic acid (%)	0.05	0.00	0.05
Linoleic acid (%)	9.95	0.70	9.25
Linolenic acid (%)	0.70	0.09	0.79
Oleic acid (%)	70.60	0.63	71.23
Palmitic acid (%)	14.74	0.08	14.82
Palmitoleic acid (%)	1.08	0.02	1.10
Stearic acid (%)	2.05	0.15	1.90
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).	452	0
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).	664	0	664

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