MAURINO – year 2021 – Region TOSCANA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar MAURINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanMAURINO | Standard deviationMAURINO | MeanMAURINO (TOSCANA 2021) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.24 |
| Eicosanoic acid (%) | 0.30 | 0.06 | 0.34 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.04 |
| Linoleic acid (%) | 8.00 | 1.10 | 8.38 |
| Linolenic acid (%) | 0.76 | 0.12 | 0.81 |
| Oleic acid (%) | 72.72 | 2.30 | 71.69 |
| Palmitic acid (%) | 14.61 | 1.42 | 15.14 |
| Palmitoleic acid (%) | 1.26 | 0.26 | 1.18 |
| Stearic acid (%) | 1.87 | 0.24 | 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). | 432 | 113 | |
| 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). | 559 | 243 | 860 |