PENDOLINO – Region TOSCANA
Sensory profile and fatty acids composition defined by 19 EVOO samples of cultivar PENDOLINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=19)
| MeanPENDOLINO | Standard deviationPENDOLINO | MeanPENDOLINO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.32 | 0.04 | 0.32 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.02 | 0.04 |
| Linoleic acid (%) | 7.17 | 1.06 | 7.00 |
| Linolenic acid (%) | 0.81 | 0.10 | 0.80 |
| Oleic acid (%) | 75.34 | 1.84 | 75.60 |
| Palmitic acid (%) | 13.34 | 0.87 | 13.35 |
| Palmitoleic acid (%) | 0.94 | 0.23 | 0.87 |
| Stearic acid (%) | 1.63 | 0.33 | 1.62 |
| 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). | 455 | 151 | 606 |
| 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). | 499 | 279 | 647 |