MORCONE – year 2023 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MORCONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMORCONE | Standard deviationMORCONE | MeanMORCONE (TOSCANA 2023) | |
| Eicosenoic acid (%) | 0.32 | 0.00 | 0.32 |
| Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
| Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 6.38 | 0.00 | 6.38 |
| Linolenic acid (%) | 0.95 | 0.00 | 0.95 |
| Oleic acid (%) | 74.59 | 0.00 | 74.59 |
| Palmitic acid (%) | 13.87 | 0.00 | 13.87 |
| Palmitoleic acid (%) | 1.27 | 0.00 | 1.27 |
| Stearic acid (%) | 1.89 | 0.00 | 1.89 |
| 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). | 456 | 0 | 456 |
| 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). |