ROSSELLINO – year 2018 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ROSSELLINO	Standard deviation ROSSELLINO	Mean ROSSELLINO (TOSCANA 2018)
Eicosenoic acid (%)	0.26	0.01
Eicosanoic acid (%)	0.32	0.14	0.23
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.05
Linoleic acid (%)	7.70	2.11	10.61
Linolenic acid (%)	0.74	0.15	0.66
Oleic acid (%)	73.77	4.15	66.95
Palmitic acid (%)	14.14	1.87	17.63
Palmitoleic acid (%)	1.01	0.26	1.36
Stearic acid (%)	1.81	0.33	1.97
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).	882	246	1,080

— Back to the variety ROSSELLINO —