MIGNOLO – Region TOSCANA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MIGNOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanMIGNOLO | Standard deviationMIGNOLO | MeanMIGNOLO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.24 | 0.00 | 0.24 |
| Eicosanoic acid (%) | 0.33 | 0.02 | 0.33 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 9.95 | 0.70 | 9.95 |
| Linolenic acid (%) | 0.70 | 0.09 | 0.70 |
| Oleic acid (%) | 70.60 | 0.63 | 70.60 |
| Palmitic acid (%) | 14.74 | 0.08 | 14.74 |
| Palmitoleic acid (%) | 1.08 | 0.02 | 1.08 |
| Stearic acid (%) | 2.05 | 0.15 | 2.05 |
| 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). | 452 | 0 | 452 |
| 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). | 664 | 0 | 664 |