BIANCHERA
Sensory profile and fatty acid composition defined by 38 EVOO samples of BIANCHERA in 16 years and come from 2 region.
Data of variety BIANCHERA are related to years (in brackets the number of samples in each year): [2006 (2)] [2007 (2)] [2008 (2)] [2009 (4)] [2010 (5)] [2011 (5)] [2012 (5)] [2013 (3)] [2014 (2)] [2016 (1)] [2017 (2)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2023 (1)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=38)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.24 | 0.28 | 0.02 |
Eicosanoic acid (%) | 0.44 | 0.30 | 0.54 | 0.06 |
Heptadecenoic acid (%) | 0.10 | 0.06 | 0.35 | 0.04 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.22 | 0.03 |
Linoleic acid (%) | 5.89 | 3.93 | 9.60 | 1.20 |
Linolenic acid (%) | 0.61 | 0.47 | 0.86 | 0.11 |
Oleic acid (%) | 76.24 | 69.48 | 81.27 | 2.36 |
Palmitic acid (%) | 12.66 | 10.48 | 16.02 | 1.13 |
Palmitoleic acid (%) | 1.03 | 0.62 | 1.77 | 0.23 |
Stearic acid (%) | 2.64 | 1.24 | 3.34 | 0.42 |
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 | 516 | 516 | 0 |
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). | 687 | 268 | 1,089 | 174 |