PIANTONE DI MOGLIANO – year 2009 – Region FRIULI

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PIANTONE DI MOGLIANO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PIANTONE DI MOGLIANO	Standard deviation PIANTONE DI MOGLIANO	Mean PIANTONE DI MOGLIANO (FRIULI 2009)
Eicosenoic acid (%)	0.36	0.04
Eicosanoic acid (%)	0.40	0.06	0.36
Heptadecenoic acid (%)	0.22	0.06	0.27
Heptadecanoic acid (%)	0.11	0.04	0.16
Linoleic acid (%)	6.87	1.00	7.95
Linolenic acid (%)	0.74	0.13	0.91
Oleic acid (%)	75.82	2.25	77.02
Palmitic acid (%)	12.53	1.42	11.11
Palmitoleic acid (%)	0.87	0.21	0.60
Stearic acid (%)	2.04	0.27	1.52
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).	475	100
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).	464	174	532

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