PENDOLINO – year 2011 – Region TOSCANA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar PENDOLINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanPENDOLINO | Standard deviationPENDOLINO | MeanPENDOLINO (TOSCANA 2011) | |
Eicosenoic acid (%) | 0.29 | 0.02 | |
Eicosanoic acid (%) | 0.32 | 0.04 | 0.33 |
Heptadecenoic acid (%) | 0.09 | 0.03 | 0.10 |
Heptadecanoic acid (%) | 0.04 | 0.02 | 0.04 |
Linoleic acid (%) | 7.17 | 1.06 | 5.40 |
Linolenic acid (%) | 0.81 | 0.10 | 0.93 |
Oleic acid (%) | 75.34 | 1.84 | 78.00 |
Palmitic acid (%) | 13.34 | 0.87 | 12.37 |
Palmitoleic acid (%) | 0.94 | 0.23 | 0.69 |
Stearic acid (%) | 1.63 | 0.33 | 1.88 |
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 | |
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 | 604 |