RAGGIOLO – year 2010 – Region TOSCANA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAGGIOLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RAGGIOLO	Standard deviation RAGGIOLO	Mean RAGGIOLO (TOSCANA 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.06	0.32
Heptadecenoic acid (%)	0.11	0.03	0.10
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	6.29	0.81	7.00
Linolenic acid (%)	0.68	0.14	0.49
Oleic acid (%)	77.66	1.19	75.73
Palmitic acid (%)	12.30	0.52	13.22
Palmitoleic acid (%)	0.75	0.10	0.90
Stearic acid (%)	1.60	0.38	1.91
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	645

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