MORAIOLO – year 2006 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MORAIOLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MORAIOLO	Standard deviation MORAIOLO	Mean MORAIOLO (TOSCANA 2006)
Eicosenoic acid (%)	0.27	0.03
Eicosanoic acid (%)	0.34	0.06	0.38
Heptadecenoic acid (%)	0.09	0.04	0.09
Heptadecanoic acid (%)	0.05	0.03	0.02
Linoleic acid (%)	7.27	1.01	6.43
Linolenic acid (%)	0.73	0.11	0.76
Oleic acid (%)	74.99	1.99	77.08
Palmitic acid (%)	13.53	1.35	12.20
Palmitoleic acid (%)	0.85	0.22	0.85
Stearic acid (%)	1.81	0.34	1.73
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).	471	99
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).	587	202	422

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