Variety

ASCOLANA TENERA

Sensory profile and fatty acid composition defined by 153 EVOO samples of ASCOLANA TENERA in 19 years and come from 6 region.

Data of variety ASCOLANA TENERA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (4)] [2008 (2)] [2009 (3)] [2010 (7)] [2011 (12)] [2012 (7)] [2013 (13)] [2014 (15)] [2015 (6)] [2016 (10)] [2017 (6)] [2018 (14)] [2019 (7)] [2020 (7)] [2021 (7)] [2022 (12)] [2023 (11)] [2024 (9)] .

  • From region ABRUZZO (11 samples) in years: [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2013 (2 samples)] [2014 (1 samples)] [2019 (1 samples)] [2022 (1 samples)] [2023 (1 samples)] [2024 (2 samples)]
  • From region EMILIA-ROMAGNA (1 samples) in years: [2009 (1 samples)]
  • From region FRIULI (5 samples) in years: [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)]
  • From region MARCHE (126 samples) in years: [2006 (1 samples)] [2007 (4 samples)] [2008 (2 samples)] [2009 (1 samples)] [2010 (5 samples)] [2011 (9 samples)] [2012 (5 samples)] [2013 (9 samples)] [2014 (13 samples)] [2015 (6 samples)] [2016 (10 samples)] [2017 (6 samples)] [2018 (12 samples)] [2019 (6 samples)] [2020 (6 samples)] [2021 (6 samples)] [2022 (9 samples)] [2023 (9 samples)] [2024 (7 samples)]
  • From region MOLISE (2 samples) in years: [2018 (1 samples)] [2022 (1 samples)]
  • From region UMBRIA (8 samples) in years: [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2018 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

    Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]

    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=153)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.330.240.500.05
    Eicosanoic acid (%)0.390.150.610.06
    Heptadecenoic acid (%)0.220.050.510.08
    Heptadecanoic acid (%)0.110.010.330.05
    Linoleic acid (%)6.743.9611.731.30
    Linolenic acid (%)0.730.501.040.10
    Oleic acid (%)73.9969.2980.942.30
    Palmitic acid (%)14.1110.6017.321.34
    Palmitoleic acid (%)1.170.481.950.27
    Stearic acid (%)2.121.344.160.41
    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).
    39520157591
    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).
    492871,050188

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