MORCONE – Region TOSCANA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar MORCONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanMORCONE | Standard deviationMORCONE | MeanMORCONE (TOSCANA ) | |
| Eicosenoic acid (%) | 0.34 | 0.01 | 0.34 |
| Eicosanoic acid (%) | 0.39 | 0.01 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.01 | 0.10 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 6.23 | 0.22 | 6.23 |
| Linolenic acid (%) | 0.77 | 0.12 | 0.77 |
| Oleic acid (%) | 76.31 | 1.26 | 76.31 |
| Palmitic acid (%) | 12.65 | 0.88 | 12.65 |
| Palmitoleic acid (%) | 0.98 | 0.20 | 0.98 |
| Stearic acid (%) | 2.00 | 0.08 | 2.00 |
| 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). | 403 | 52 | 403 |
| 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). |