RAZZO – year 2009 – Region TOSCANA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAZZO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanRAZZO | Standard deviationRAZZO | MeanRAZZO (TOSCANA 2009) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.35 | 0.02 | 0.35 |
Heptadecenoic acid (%) | 0.09 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
Linoleic acid (%) | 7.42 | 1.04 | 7.81 |
Linolenic acid (%) | 0.73 | 0.16 | 0.95 |
Oleic acid (%) | 74.48 | 1.43 | 74.20 |
Palmitic acid (%) | 13.90 | 0.59 | 13.66 |
Palmitoleic acid (%) | 0.91 | 0.09 | 0.93 |
Stearic acid (%) | 1.86 | 0.30 | 1.86 |
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). | 809 | 219 | 834 |