FRANTOIO – year 2023 – 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 2023) | |
| Eicosenoic acid (%) | 0.29 | 0.05 | 0.29 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.35 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.08 | 1.15 | 7.06 |
| Linolenic acid (%) | 0.68 | 0.12 | 0.65 |
| Oleic acid (%) | 75.38 | 2.43 | 74.71 |
| Palmitic acid (%) | 13.19 | 1.40 | 13.53 |
| Palmitoleic acid (%) | 0.96 | 0.27 | 1.15 |
| Stearic acid (%) | 1.91 | 0.35 | 2.00 |
| 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 | 554 |
| 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 |