MAURINO – year 2019 – Region TOSCANA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MAURINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean MAURINO	Standard deviation MAURINO	Mean MAURINO (TOSCANA 2019)
Eicosenoic acid (%)	0.25	0.02
Eicosanoic acid (%)	0.29	0.06	0.31
Heptadecenoic acid (%)	0.08	0.02	0.07
Heptadecanoic acid (%)	0.05	0.04	0.04
Linoleic acid (%)	7.97	1.03	8.85
Linolenic acid (%)	0.76	0.10	0.75
Oleic acid (%)	72.78	2.18	72.49
Palmitic acid (%)	14.63	1.44	13.91
Palmitoleic acid (%)	1.25	0.27	1.06
Stearic acid (%)	1.87	0.24	2.12
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	637

— Back to the variety MAURINO —