ROSSELLINO – year 2014 – Region TOSCANA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ROSSELLINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanROSSELLINO | Standard deviationROSSELLINO | MeanROSSELLINO (TOSCANA 2014) | |
| Eicosenoic acid (%) | 0.26 | 0.01 | |
| Eicosanoic acid (%) | 0.32 | 0.14 | 0.24 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.03 |
| Linoleic acid (%) | 7.70 | 2.11 | 5.76 |
| Linolenic acid (%) | 0.74 | 0.15 | 0.77 |
| Oleic acid (%) | 73.77 | 4.15 | 77.79 |
| Palmitic acid (%) | 14.14 | 1.87 | 12.62 |
| Palmitoleic acid (%) | 1.01 | 0.26 | 0.75 |
| Stearic acid (%) | 1.81 | 0.33 | 1.61 |
| 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). | 882 | 246 | 739 |