CORREGGIOLO – Region TOSCANA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar CORREGGIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanCORREGGIOLO | Standard deviationCORREGGIOLO | MeanCORREGGIOLO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.23 | 0.00 | |
| Eicosanoic acid (%) | 0.34 | 0.04 | 0.33 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.05 | 0.04 |
| Linoleic acid (%) | 7.38 | 0.97 | 7.36 |
| Linolenic acid (%) | 0.70 | 0.11 | 0.66 |
| Oleic acid (%) | 75.05 | 1.75 | 74.94 |
| Palmitic acid (%) | 13.23 | 0.91 | 13.25 |
| Palmitoleic acid (%) | 0.91 | 0.18 | 0.96 |
| Stearic acid (%) | 1.90 | 0.21 | 1.98 |
| 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). | 600 | 191 | 722 |