Variety

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)] .

  • From region FRIULI (37 samples) in years: [2006 (2 samples)] [2007 (2 samples)] [2008 (2 samples)] [2009 (4 samples)] [2010 (5 samples)] [2011 (5 samples)] [2012 (5 samples)] [2013 (3 samples)] [2014 (2 samples)] [2016 (1 samples)] [2017 (2 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)]
  • From region PIEMONTE (1 samples) in years: [2023 (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=38)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.240.280.02
    Eicosanoic acid (%)0.440.300.540.06
    Heptadecenoic acid (%)0.100.060.350.04
    Heptadecanoic acid (%)0.060.030.220.03
    Linoleic acid (%)5.893.939.601.20
    Linolenic acid (%)0.610.470.860.11
    Oleic acid (%)76.2469.4881.272.36
    Palmitic acid (%)12.6610.4816.021.13
    Palmitoleic acid (%)1.030.621.770.23
    Stearic acid (%)2.641.243.340.42
    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).
    5165165160
    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).
    6872681,089174

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