MORAIOLO – year 2022 – Region TOSCANA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (TOSCANA 2022) | |
Eicosenoic acid (%) | 0.27 | 0.03 | 0.24 |
Eicosanoic acid (%) | 0.34 | 0.06 | 0.34 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.17 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.10 |
Linoleic acid (%) | 7.27 | 1.01 | 7.27 |
Linolenic acid (%) | 0.73 | 0.11 | 0.58 |
Oleic acid (%) | 74.99 | 1.99 | 74.92 |
Palmitic acid (%) | 13.53 | 1.35 | 13.04 |
Palmitoleic acid (%) | 0.85 | 0.22 | 0.95 |
Stearic acid (%) | 1.81 | 0.34 | 2.25 |
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 | 618 |
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 |