LECCIO DEL CORNO – year 2019 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LECCIO DEL CORNO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LECCIO DEL CORNO	Standard deviation LECCIO DEL CORNO	Mean LECCIO DEL CORNO (TOSCANA 2019)
Eicosenoic acid (%)	0.31	0.04
Eicosanoic acid (%)	0.36	0.05	0.34
Heptadecenoic acid (%)	0.08	0.01	0.06
Heptadecanoic acid (%)	0.04	0.01	0.03
Linoleic acid (%)	6.88	1.14	7.39
Linolenic acid (%)	0.74	0.09	0.69
Oleic acid (%)	76.10	2.32	75.37
Palmitic acid (%)	12.38	1.18	12.58
Palmitoleic acid (%)	0.81	0.21	0.80
Stearic acid (%)	2.23	0.42	2.36
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).	506	97
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).	672	249	552

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