QUERCETANO – year 2020 – 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)

	Mean QUERCETANO	Standard deviation QUERCETANO	Mean QUERCETANO (TOSCANA 2020)
Eicosenoic acid (%)	0.28	0.02	0.29
Eicosanoic acid (%)	0.43	0.04	0.44
Heptadecenoic acid (%)	0.08	0.01	0.09
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	5.81	1.16	5.29
Linolenic acid (%)	0.67	0.10	0.66
Oleic acid (%)	77.01	1.97	77.24
Palmitic acid (%)	12.09	0.87	12.41
Palmitoleic acid (%)	0.64	0.18	0.62
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	257

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