MIGNOLA – year 2026 – Region MARCHE
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MIGNOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanMIGNOLA | Standard deviationMIGNOLA | MeanMIGNOLA (MARCHE 2026) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.31 |
| Eicosanoic acid (%) | 0.34 | 0.05 | 0.44 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.07 | 0.04 |
| Linoleic acid (%) | 9.03 | 1.18 | 9.18 |
| Linolenic acid (%) | 0.65 | 0.10 | 0.65 |
| Oleic acid (%) | 71.06 | 2.12 | 71.59 |
| Palmitic acid (%) | 14.89 | 1.16 | 13.83 |
| Palmitoleic acid (%) | 1.74 | 1.23 | 1.51 |
| Stearic acid (%) | 1.93 | 0.35 | 2.15 |
| 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). | 520 | 94 | 505 |
| 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). | 607 | 207 |