CORATINA – Region TOSCANA
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar CORATINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanCORATINA | Standard deviationCORATINA | MeanCORATINA (TOSCANA ) | |
| Eicosenoic acid (%) | 0.38 | 0.05 | 0.32 |
| Eicosanoic acid (%) | 0.41 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.07 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 6.91 | 1.01 | 7.23 |
| Linolenic acid (%) | 0.70 | 0.10 | 0.62 |
| Oleic acid (%) | 77.25 | 1.88 | 75.20 |
| Palmitic acid (%) | 11.37 | 1.21 | 13.02 |
| Palmitoleic acid (%) | 0.54 | 0.20 | 0.98 |
| Stearic acid (%) | 2.20 | 0.39 | 2.02 |
| 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). | 546 | 88 | 554 |
| 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). | 792 | 231 | 1,107 |