PENDOLINO – year 2014 – 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)

	Mean PENDOLINO	Standard deviation PENDOLINO	Mean PENDOLINO (TOSCANA 2014)
Eicosenoic acid (%)	0.29	0.02
Eicosanoic acid (%)	0.32	0.04	0.30
Heptadecenoic acid (%)	0.09	0.03	0.06
Heptadecanoic acid (%)	0.04	0.02	0.03
Linoleic acid (%)	7.17	1.06	7.34
Linolenic acid (%)	0.81	0.10	0.81
Oleic acid (%)	75.34	1.84	73.96
Palmitic acid (%)	13.34	0.87	14.15
Palmitoleic acid (%)	0.94	0.23	0.88
Stearic acid (%)	1.63	0.33	2.08
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	624

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