BELLA DI CERIGNOLA
Sensory profile and fatty acid composition defined by 7 EVOO samples of BELLA DI CERIGNOLA in 7 years and come from 2 region.
Data of variety BELLA DI CERIGNOLA are related to years (in brackets the number of samples in each year): [2013 (1)] [2015 (1)] [2018 (1)] [2020 (1)] [2022 (1)] [2024 (1)] [2025 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.
Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [FAVOLOSA] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NEBBIA DEL MENOCCHIA] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RACIOPPELLA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=7)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.27 | 0.24 | 0.29 | 0.02 |
| Eicosanoic acid (%) | 0.52 | 0.43 | 0.59 | 0.05 |
| Heptadecenoic acid (%) | 0.21 | 0.18 | 0.26 | 0.03 |
| Heptadecanoic acid (%) | 0.18 | 0.14 | 0.24 | 0.03 |
| Linoleic acid (%) | 8.04 | 7.37 | 8.61 | 0.45 |
| Linolenic acid (%) | 0.84 | 0.68 | 1.04 | 0.11 |
| Oleic acid (%) | 72.87 | 71.07 | 74.62 | 1.32 |
| Palmitic acid (%) | 12.93 | 11.70 | 14.08 | 0.88 |
| Palmitoleic acid (%) | 0.65 | 0.55 | 0.89 | 0.11 |
| Stearic acid (%) | 3.32 | 2.86 | 3.75 | 0.28 |
| 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). | 327 | 124 | 441 | 144 |
| 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). | 430 | 346 | 525 | 71 |