MIGNOLO – year 2017 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MIGNOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanMIGNOLO | Standard deviationMIGNOLO | MeanMIGNOLO (TOSCANA 2017) | |
Eicosenoic acid (%) | 0.24 | 0.00 | |
Eicosanoic acid (%) | 0.33 | 0.02 | 0.31 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.10 |
Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
Linoleic acid (%) | 9.95 | 0.70 | 9.25 |
Linolenic acid (%) | 0.70 | 0.09 | 0.79 |
Oleic acid (%) | 70.60 | 0.63 | 71.23 |
Palmitic acid (%) | 14.74 | 0.08 | 14.82 |
Palmitoleic acid (%) | 1.08 | 0.02 | 1.10 |
Stearic acid (%) | 2.05 | 0.15 | 1.90 |
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 | |
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 |