GREMIGNO DI FAUGLIA – year 2017 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GREMIGNO DI FAUGLIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGREMIGNO DI FAUGLIA | Standard deviationGREMIGNO DI FAUGLIA | MeanGREMIGNO DI FAUGLIA (TOSCANA 2017) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.27 | 0.00 | 0.27 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 7.44 | 0.00 | 7.44 |
| Linolenic acid (%) | 0.73 | 0.00 | 0.73 |
| Oleic acid (%) | 74.10 | 0.00 | 74.10 |
| Palmitic acid (%) | 14.08 | 0.00 | 14.08 |
| Palmitoleic acid (%) | 0.96 | 0.00 | 0.96 |
| Stearic acid (%) | 1.96 | 0.00 | 1.96 |
| 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). | 642 | 0 | 642 |