CORREGGIOLO – year 2014 – Region TOSCANA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean CORREGGIOLO	Standard deviation CORREGGIOLO	Mean CORREGGIOLO (TOSCANA 2014)
Eicosenoic acid (%)	0.23	0.00
Eicosanoic acid (%)	0.34	0.04	0.39
Heptadecenoic acid (%)	0.09	0.02	0.06
Heptadecanoic acid (%)	0.06	0.05	0.04
Linoleic acid (%)	7.38	0.97	6.69
Linolenic acid (%)	0.70	0.11	0.67
Oleic acid (%)	75.05	1.75	74.91
Palmitic acid (%)	13.23	0.91	13.72
Palmitoleic acid (%)	0.91	0.18	0.81
Stearic acid (%)	1.90	0.21	2.23
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	752

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