Detail

MIGNOLO – Region TOSCANA

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

Sensory profile

Profilo sensoriale medio della cultivar  TOSCANA

Descriptive statistic of fatty acids composition (n=2)

Mean
MIGNOLO
Standard deviation
MIGNOLO
Mean
MIGNOLO (TOSCANA )
Eicosenoic acid (%)0.240.000.24
Eicosanoic acid (%)0.330.020.33
Heptadecenoic acid (%)0.090.010.09
Heptadecanoic acid (%)0.050.000.05
Linoleic acid (%)9.950.709.95
Linolenic acid (%)0.700.090.70
Oleic acid (%)70.600.6370.60
Palmitic acid (%)14.740.0814.74
Palmitoleic acid (%)1.080.021.08
Stearic acid (%)2.050.152.05
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).
4520452
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).
6640664

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