TOCCOLANA – year 2006 – Region ABRUZZO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TOCCOLANA	Standard deviation TOCCOLANA	Mean TOCCOLANA (ABRUZZO 2006)
Eicosenoic acid (%)	0.28	0.02
Eicosanoic acid (%)	0.35	0.05	0.25
Heptadecenoic acid (%)	0.11	0.03	0.09
Heptadecanoic acid (%)	0.06	0.01	0.06
Linoleic acid (%)	9.41	0.80	8.55
Linolenic acid (%)	0.60	0.06	0.51
Oleic acid (%)	72.07	2.79	76.74
Palmitic acid (%)	13.72	1.68	10.80
Palmitoleic acid (%)	1.07	0.27	0.78
Stearic acid (%)	2.20	0.17	1.93
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).	412	47
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).	744	58	685

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