FS17 – year 2021 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FS17.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean FS17	Standard deviation FS17	Mean FS17 (TOSCANA 2021)
Eicosenoic acid (%)	0.30	0.06	0.30
Eicosanoic acid (%)	0.36	0.07	0.46
Heptadecenoic acid (%)	0.09	0.02	0.08
Heptadecanoic acid (%)	0.05	0.01	0.03
Linoleic acid (%)	8.70	1.81	11.34
Linolenic acid (%)	0.77	0.10	0.74
Oleic acid (%)	72.30	2.41	68.02
Palmitic acid (%)	14.40	0.96	15.75
Palmitoleic acid (%)	1.08	0.21	1.49
Stearic acid (%)	1.88	0.24	1.67
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).	314	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).	552	297	641

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