MIGNOLO CERRETANO – year 2026 – Region TOSCANA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MIGNOLO CERRETANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanMIGNOLO CERRETANO | Standard deviationMIGNOLO CERRETANO | MeanMIGNOLO CERRETANO (TOSCANA 2026) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | 0.34 |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.44 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 9.12 | 1.04 | 8.56 |
| Linolenic acid (%) | 0.69 | 0.07 | 0.68 |
| Oleic acid (%) | 73.29 | 2.46 | 75.08 |
| Palmitic acid (%) | 12.88 | 1.58 | 11.64 |
| Palmitoleic acid (%) | 0.90 | 0.16 | 0.77 |
| Stearic acid (%) | 2.10 | 0.13 | 2.14 |
| 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 | 23 | 425 |
| 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). | 664 | 0 |