CORREGGIOLO – year 2018 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORREGGIOLO	Standard deviation CORREGGIOLO	Mean CORREGGIOLO (TOSCANA 2018)
Eicosenoic acid (%)	0.23	0.00
Eicosanoic acid (%)	0.34	0.04	0.28
Heptadecenoic acid (%)	0.09	0.02	0.09
Heptadecanoic acid (%)	0.06	0.05	0.04
Linoleic acid (%)	7.38	0.97	7.29
Linolenic acid (%)	0.70	0.11	0.62
Oleic acid (%)	75.05	1.75	74.44
Palmitic acid (%)	13.23	0.91	13.72
Palmitoleic acid (%)	0.91	0.18	1.17
Stearic acid (%)	1.90	0.21	1.99
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).	600	191	822

— Back to the variety CORREGGIOLO —