CIPRESSINO – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CIPRESSINO	Standard deviation CIPRESSINO	Mean CIPRESSINO (TOSCANA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.04	0.31
Heptadecenoic acid (%)	0.14	0.10	0.08
Heptadecanoic acid (%)	0.09	0.08	0.04
Linoleic acid (%)	7.68	0.09	7.68
Linolenic acid (%)	0.76	0.11	0.70
Oleic acid (%)	73.96	1.41	74.05
Palmitic acid (%)	12.85	0.33	13.31
Palmitoleic acid (%)	0.90	0.16	1.12
Stearic acid (%)	2.68	0.81	2.30
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).
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).	610	308	1,038

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