Variety

ASCOLANA DURA

Sensory profile and fatty acid composition defined by 11 EVOO samples of ASCOLANA DURA in 10 years and come from 2 region.

Data of variety ASCOLANA DURA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2011 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (2)] [2018 (1)] [2019 (1)] [2023 (1)] .

  • From region ABRUZZO (1 samples) in years: [2023 (1 samples)]
  • From region MARCHE (10 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (2 samples)] [2018 (1 samples)] [2019 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.

    Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=11)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.350.350.350.00
    Eicosanoic acid (%)0.360.210.470.07
    Heptadecenoic acid (%)0.130.070.370.08
    Heptadecanoic acid (%)0.070.030.150.04
    Linoleic acid (%)7.406.238.730.74
    Linolenic acid (%)0.720.570.860.09
    Oleic acid (%)73.0767.9476.812.62
    Palmitic acid (%)14.539.7919.402.64
    Palmitoleic acid (%)1.160.562.080.36
    Stearic acid (%)2.171.592.880.40
    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).
    3063063060
    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).
    7575101,054186

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