ARANCINO
Sensory profile and fatty acid composition defined by 6 EVOO samples of ARANCINO in 6 years and come from 1 region.
Data of variety ARANCINO are related to years (in brackets the number of samples in each year): [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.
Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.28 | 0.26 | 0.32 | 0.02 |
| Eicosanoic acid (%) | 0.33 | 0.28 | 0.41 | 0.04 |
| Heptadecenoic acid (%) | 0.08 | 0.06 | 0.10 | 0.01 |
| Heptadecanoic acid (%) | 0.04 | 0.03 | 0.05 | 0.01 |
| Linoleic acid (%) | 7.26 | 6.38 | 8.23 | 0.68 |
| Linolenic acid (%) | 0.69 | 0.66 | 0.72 | 0.02 |
| Oleic acid (%) | 72.87 | 71.39 | 74.57 | 1.10 |
| Palmitic acid (%) | 14.86 | 14.27 | 15.46 | 0.39 |
| Palmitoleic acid (%) | 1.46 | 1.17 | 1.68 | 0.15 |
| Stearic acid (%) | 2.01 | 1.68 | 2.32 | 0.21 |
| 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). | 516 | 478 | 553 | 38 |
| 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). | 835 | 708 | 945 | 84 |