LECCIO DEL CORNO – year 2024 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LECCIO DEL CORNO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLECCIO DEL CORNO | Standard deviationLECCIO DEL CORNO | MeanLECCIO DEL CORNO (TOSCANA 2024) | |
| Eicosenoic acid (%) | 0.30 | 0.06 | 0.28 |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.32 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 6.83 | 1.12 | 8.13 |
| Linolenic acid (%) | 0.75 | 0.09 | 0.82 |
| Oleic acid (%) | 76.14 | 2.27 | 72.14 |
| Palmitic acid (%) | 12.37 | 1.16 | 14.84 |
| Palmitoleic acid (%) | 0.81 | 0.21 | 1.28 |
| Stearic acid (%) | 2.23 | 0.41 | 1.93 |
| 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). | 530 | 148 | 507 |
| 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). | 672 | 249 |