MINUTA DI CHIUSI – year 2023 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUTA DI CHIUSI.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MINUTA DI CHIUSI	Standard deviation MINUTA DI CHIUSI	Mean MINUTA DI CHIUSI (TOSCANA 2023)
Eicosenoic acid (%)	0.28	0.01	0.28
Eicosanoic acid (%)	0.33	0.03	0.32
Heptadecenoic acid (%)	0.09	0.02	0.09
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	6.54	0.33	6.61
Linolenic acid (%)	0.68	0.04	0.62
Oleic acid (%)	75.21	0.97	74.95
Palmitic acid (%)	13.62	0.78	13.78
Palmitoleic acid (%)	1.04	0.13	1.22
Stearic acid (%)	2.04	0.09	1.91
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).	389	0	389
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).	724	92

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