FRANTOIO – year 2009 – Region TOSCANA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (TOSCANA 2009) | |
Eicosenoic acid (%) | 0.29 | 0.05 | |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.29 |
Heptadecenoic acid (%) | 0.09 | 0.03 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
Linoleic acid (%) | 7.08 | 1.15 | 7.23 |
Linolenic acid (%) | 0.68 | 0.12 | 0.91 |
Oleic acid (%) | 75.38 | 2.43 | 76.11 |
Palmitic acid (%) | 13.19 | 1.40 | 12.99 |
Palmitoleic acid (%) | 0.96 | 0.27 | 0.77 |
Stearic acid (%) | 1.91 | 0.35 | 1.48 |
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). | 539 | 132 | |
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). | 596 | 262 | 442 |