FRANTOIO – year 2013 – Region TOSCANA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (TOSCANA 2013) | |
Eicosenoic acid (%) | 0.29 | 0.05 | |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.34 |
Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 7.08 | 1.15 | 6.82 |
Linolenic acid (%) | 0.68 | 0.12 | 0.62 |
Oleic acid (%) | 75.38 | 2.43 | 76.12 |
Palmitic acid (%) | 13.19 | 1.40 | 12.92 |
Palmitoleic acid (%) | 0.96 | 0.27 | 0.85 |
Stearic acid (%) | 1.91 | 0.35 | 2.01 |
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 | 779 |