MORCONA – Region TOSCANA

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MORCONA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean MORCONA	Standard deviation MORCONA	Mean MORCONA (TOSCANA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.03	0.40
Heptadecenoic acid (%)	0.12	0.04	0.12
Heptadecanoic acid (%)	0.07	0.02	0.07
Linoleic acid (%)	6.85	0.34	6.85
Linolenic acid (%)	0.75	0.14	0.75
Oleic acid (%)	76.68	1.75	76.68
Palmitic acid (%)	12.10	1.01	12.10
Palmitoleic acid (%)	0.73	0.25	0.73
Stearic acid (%)	2.08	0.45	2.08
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).	535	20	535

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