CORATINA – year 2026 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CORATINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCORATINA | Standard deviationCORATINA | MeanCORATINA (TOSCANA 2026) | |
| Eicosenoic acid (%) | 0.38 | 0.05 | 0.31 |
| Eicosanoic acid (%) | 0.41 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.07 | 0.04 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 6.91 | 1.01 | 6.92 |
| Linolenic acid (%) | 0.70 | 0.10 | 0.69 |
| Oleic acid (%) | 77.25 | 1.88 | 75.11 |
| Palmitic acid (%) | 11.37 | 1.21 | 13.24 |
| Palmitoleic acid (%) | 0.54 | 0.20 | 1.07 |
| Stearic acid (%) | 2.20 | 0.39 | 2.00 |
| 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). | 546 | 88 | 566 |
| 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). | 792 | 231 |