MORCHIAIO – year 2019 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MORCHIAIO	Standard deviation MORCHIAIO	Mean MORCHIAIO (TOSCANA 2019)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.00	0.38
Heptadecenoic acid (%)	0.08	0.02	0.06
Heptadecanoic acid (%)	0.03	0.00	0.04
Linoleic acid (%)	7.39	0.18	7.21
Linolenic acid (%)	0.65	0.03	0.67
Oleic acid (%)	74.37	1.14	73.23
Palmitic acid (%)	13.95	0.55	14.50
Palmitoleic acid (%)	1.06	0.01	1.07
Stearic acid (%)	1.74	0.71	2.45
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).	604	301	905

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