RAGGIOLO – Region TOSCANA

Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar RAGGIOLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=6)

	Mean RAGGIOLO	Standard deviation RAGGIOLO	Mean RAGGIOLO (TOSCANA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.06	0.33
Heptadecenoic acid (%)	0.11	0.03	0.11
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	6.29	0.81	6.29
Linolenic acid (%)	0.68	0.14	0.68
Oleic acid (%)	77.66	1.19	77.66
Palmitic acid (%)	12.30	0.52	12.30
Palmitoleic acid (%)	0.75	0.10	0.75
Stearic acid (%)	1.60	0.38	1.60
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).
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).	620	190	620

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