MINUTA DI CHIUSI – year 2019 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUTA DI CHIUSI.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMINUTA DI CHIUSI | Standard deviationMINUTA DI CHIUSI | MeanMINUTA DI CHIUSI (TOSCANA 2019) | |
| Eicosenoic acid (%) | 0.28 | 0.01 | |
| Eicosanoic acid (%) | 0.33 | 0.03 | 0.31 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.04 |
| Linoleic acid (%) | 6.54 | 0.33 | 6.90 |
| Linolenic acid (%) | 0.68 | 0.04 | 0.70 |
| Oleic acid (%) | 75.21 | 0.97 | 73.76 |
| Palmitic acid (%) | 13.62 | 0.78 | 14.66 |
| Palmitoleic acid (%) | 1.04 | 0.13 | 1.09 |
| Stearic acid (%) | 2.04 | 0.09 | 2.14 |
| 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). | 389 | 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). | 724 | 92 | 649 |