QUERCETANO – Region TOSCANA
Sensory profile and fatty acids composition defined by 14 EVOO samples of cultivar QUERCETANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=14)
| MeanQUERCETANO | Standard deviationQUERCETANO | MeanQUERCETANO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.43 | 0.04 | 0.43 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 5.81 | 1.16 | 5.81 |
| Linolenic acid (%) | 0.67 | 0.10 | 0.67 |
| Oleic acid (%) | 77.01 | 1.97 | 77.01 |
| Palmitic acid (%) | 12.09 | 0.87 | 12.09 |
| Palmitoleic acid (%) | 0.64 | 0.18 | 0.64 |
| Stearic acid (%) | 2.82 | 0.29 | 2.82 |
| 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). | 309 | 94 | 309 |
| 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). | 258 | 100 | 258 |