QUERCETANO – year 2014 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar QUERCETANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanQUERCETANO | Standard deviationQUERCETANO | MeanQUERCETANO (TOSCANA 2014) | |
Eicosenoic acid (%) | 0.28 | 0.02 | |
Eicosanoic acid (%) | 0.43 | 0.04 | 0.47 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.07 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
Linoleic acid (%) | 5.81 | 1.16 | 4.36 |
Linolenic acid (%) | 0.67 | 0.10 | 0.48 |
Oleic acid (%) | 77.01 | 1.97 | 79.76 |
Palmitic acid (%) | 12.09 | 0.87 | 11.03 |
Palmitoleic acid (%) | 0.64 | 0.18 | 0.48 |
Stearic acid (%) | 2.82 | 0.29 | 2.72 |
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 | |
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 | 387 |