QUERCETANO – year 2018 – 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 2018) | |
Eicosenoic acid (%) | 0.28 | 0.02 | |
Eicosanoic acid (%) | 0.43 | 0.04 | 0.37 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.07 |
Linoleic acid (%) | 5.81 | 1.16 | 4.78 |
Linolenic acid (%) | 0.67 | 0.10 | 0.58 |
Oleic acid (%) | 77.01 | 1.97 | 78.80 |
Palmitic acid (%) | 12.09 | 0.87 | 11.69 |
Palmitoleic acid (%) | 0.64 | 0.18 | 0.68 |
Stearic acid (%) | 2.82 | 0.29 | 2.52 |
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). | 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 | 149 |