MAURINO – year 2018 – Region TOSCANA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar MAURINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanMAURINO | Standard deviationMAURINO | MeanMAURINO (TOSCANA 2018) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | |
| Eicosanoic acid (%) | 0.29 | 0.06 | 0.25 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.04 |
| Linoleic acid (%) | 7.97 | 1.03 | 8.22 |
| Linolenic acid (%) | 0.76 | 0.10 | 0.75 |
| Oleic acid (%) | 72.78 | 2.18 | 70.89 |
| Palmitic acid (%) | 14.63 | 1.44 | 16.15 |
| Palmitoleic acid (%) | 1.25 | 0.27 | 1.53 |
| Stearic acid (%) | 1.87 | 0.24 | 1.80 |
| 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). | 480 | 92 | |
| 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). | 559 | 243 | 773 |