ARANCINO – Region TOSCANA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar ARANCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
MeanARANCINO | Standard deviationARANCINO | MeanARANCINO (TOSCANA ) | |
Eicosenoic acid (%) | 0.28 | 0.02 | 0.28 |
Eicosanoic acid (%) | 0.33 | 0.04 | 0.33 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 7.26 | 0.68 | 7.26 |
Linolenic acid (%) | 0.69 | 0.02 | 0.69 |
Oleic acid (%) | 72.87 | 1.10 | 72.87 |
Palmitic acid (%) | 14.86 | 0.39 | 14.86 |
Palmitoleic acid (%) | 1.46 | 0.15 | 1.46 |
Stearic acid (%) | 2.01 | 0.21 | 2.01 |
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). | 516 | 38 | 516 |
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). | 835 | 84 | 835 |