OLIVASTRA SEGGIANESE – year 2013 – Region TOSCANA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar OLIVASTRA SEGGIANESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanOLIVASTRA SEGGIANESE | Standard deviationOLIVASTRA SEGGIANESE | MeanOLIVASTRA SEGGIANESE (TOSCANA 2013) | |
| Eicosenoic acid (%) | 0.22 | 0.00 | |
| Eicosanoic acid (%) | 0.32 | 0.06 | 0.35 |
| Heptadecenoic acid (%) | 0.07 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.08 | 0.90 | 7.07 |
| Linolenic acid (%) | 0.60 | 0.09 | 0.58 |
| Oleic acid (%) | 74.79 | 2.13 | 74.51 |
| Palmitic acid (%) | 13.51 | 1.13 | 14.00 |
| Palmitoleic acid (%) | 1.08 | 0.16 | 0.90 |
| Stearic acid (%) | 2.23 | 0.33 | 2.24 |
| 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). | 494 | 0 | |
| 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). | 439 | 130 | 512 |