ARANCINO – year 2018 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ARANCINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean ARANCINO	Standard deviation ARANCINO	Mean ARANCINO (TOSCANA 2018)
Eicosenoic acid (%)	0.28	0.02
Eicosanoic acid (%)	0.33	0.04	0.28
Heptadecenoic acid (%)	0.08	0.01	0.10
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	7.26	0.68	6.49
Linolenic acid (%)	0.69	0.02	0.71
Oleic acid (%)	72.87	1.10	74.57
Palmitic acid (%)	14.86	0.39	14.27
Palmitoleic acid (%)	1.46	0.15	1.47
Stearic acid (%)	2.01	0.21	1.68
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
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	847

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