Detail

MINUTA DI CHIUSI – year 2021 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MINUTA DI CHIUSI.

Sensory profile

Profilo sensoriale medio della cultivar  TOSCANA 2021

Descriptive statistic of fatty acids composition (n=1)

Mean
MINUTA DI CHIUSI
Standard deviation
MINUTA DI CHIUSI
Mean
MINUTA DI CHIUSI (TOSCANA 2021)
Eicosenoic acid (%)0.280.010.26
Eicosanoic acid (%)0.330.030.38
Heptadecenoic acid (%)0.090.020.09
Heptadecanoic acid (%)0.050.010.05
Linoleic acid (%)6.540.336.01
Linolenic acid (%)0.680.040.73
Oleic acid (%)75.210.9775.82
Palmitic acid (%)13.620.7813.59
Palmitoleic acid (%)1.040.130.85
Stearic acid (%)2.040.092.10
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).
3890
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).
72492854

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