OLIVASTRA SEGGIANESE – Region TOSCANA
Sensory profile and fatty acids composition defined by 21 EVOO samples of cultivar OLIVASTRA SEGGIANESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=21)
| MeanOLIVASTRA SEGGIANESE | Standard deviationOLIVASTRA SEGGIANESE | MeanOLIVASTRA SEGGIANESE (TOSCANA ) | |
| Eicosenoic acid (%) | 0.24 | 0.02 | 0.24 |
| Eicosanoic acid (%) | 0.32 | 0.06 | 0.32 |
| Heptadecenoic acid (%) | 0.07 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.07 | 0.88 | 7.07 |
| Linolenic acid (%) | 0.60 | 0.09 | 0.60 |
| Oleic acid (%) | 74.75 | 2.09 | 74.75 |
| Palmitic acid (%) | 13.55 | 1.11 | 13.55 |
| Palmitoleic acid (%) | 1.08 | 0.16 | 1.08 |
| Stearic acid (%) | 2.23 | 0.32 | 2.23 |
| 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). | 422 | 72 | 422 |
| 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 | 439 |