TOCCOLANA – year 2026
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar TOCCOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanTOCCOLANA | Standard deviationTOCCOLANA | MeanTOCCOLANA ( 2026) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.36 | 0.05 | 0.38 |
| Heptadecenoic acid (%) | 0.11 | 0.03 | 0.11 |
| Heptadecanoic acid (%) | 0.06 | 0.01 | 0.06 |
| Linoleic acid (%) | 9.44 | 0.73 | 9.51 |
| Linolenic acid (%) | 0.59 | 0.05 | 0.58 |
| Oleic acid (%) | 71.75 | 2.43 | 70.95 |
| Palmitic acid (%) | 13.98 | 1.49 | 14.65 |
| Palmitoleic acid (%) | 1.08 | 0.23 | 1.08 |
| Stearic acid (%) | 2.21 | 0.15 | 2.25 |
| 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). | 401 | 46 | 384 |
| 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). | 744 | 58 |