CORREGGIOLO – year 2018 – 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)
MeanCORREGGIOLO | Standard deviationCORREGGIOLO | MeanCORREGGIOLO (TOSCANA 2018) | |
Eicosenoic acid (%) | 0.23 | 0.00 | |
Eicosanoic acid (%) | 0.34 | 0.04 | 0.28 |
Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
Heptadecanoic acid (%) | 0.06 | 0.05 | 0.04 |
Linoleic acid (%) | 7.38 | 0.97 | 7.29 |
Linolenic acid (%) | 0.70 | 0.11 | 0.62 |
Oleic acid (%) | 75.05 | 1.75 | 74.44 |
Palmitic acid (%) | 13.23 | 0.91 | 13.72 |
Palmitoleic acid (%) | 0.91 | 0.18 | 1.17 |
Stearic acid (%) | 1.90 | 0.21 | 1.99 |
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 | 822 |