OLIVASTRA SEGGIANESE – year 2017 – Region TOSCANA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OLIVASTRA SEGGIANESE.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean OLIVASTRA SEGGIANESE	Standard deviation OLIVASTRA SEGGIANESE	Mean OLIVASTRA SEGGIANESE (TOSCANA 2017)
Eicosenoic acid (%)	0.22	0.00
Eicosanoic acid (%)	0.32	0.06	0.33
Heptadecenoic acid (%)	0.07	0.01	0.09
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	7.08	0.90	7.93
Linolenic acid (%)	0.60	0.09	0.62
Oleic acid (%)	74.79	2.13	73.53
Palmitic acid (%)	13.51	1.13	13.65
Palmitoleic acid (%)	1.08	0.16	1.17
Stearic acid (%)	2.23	0.33	2.26
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	298

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