MORCHIAIO – Region TOSCANA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MORCHIAIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanMORCHIAIO | Standard deviationMORCHIAIO | MeanMORCHIAIO (TOSCANA ) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.03 | 0.00 | 0.03 |
| Linoleic acid (%) | 7.39 | 0.18 | 7.39 |
| Linolenic acid (%) | 0.65 | 0.03 | 0.65 |
| Oleic acid (%) | 74.37 | 1.14 | 74.37 |
| Palmitic acid (%) | 13.95 | 0.55 | 13.95 |
| Palmitoleic acid (%) | 1.06 | 0.01 | 1.06 |
| Stearic acid (%) | 1.74 | 0.71 | 1.74 |
| 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). | |||
| 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). | 604 | 301 | 604 |