Variety

CERASUOLA

Sensory profile and fatty acid composition defined by 27 EVOO samples of CERASUOLA in 15 years and come from 1 region.

Data of variety CERASUOLA are related to years (in brackets the number of samples in each year): [2006 (2)] [2007 (3)] [2008 (4)] [2009 (3)] [2010 (3)] [2011 (1)] [2012 (1)] [2013 (2)] [2015 (1)] [2016 (1)] [2018 (1)] [2019 (2)] [2020 (1)] [2022 (1)] [2024 (1)] .

  • From region SICILIA (27 samples) in years: [2006 (2 samples)] [2007 (3 samples)] [2008 (4 samples)] [2009 (3 samples)] [2010 (3 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (2 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (2 samples)] [2020 (1 samples)] [2022 (1 samples)] [2024 (1 samples)]
  • Sensory profile

    Sensory profile of

    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] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]

    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=27)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.380.370.390.01
    Eicosanoic acid (%)0.450.330.550.06
    Heptadecenoic acid (%)0.070.030.230.04
    Heptadecanoic acid (%)0.050.020.110.02
    Linoleic acid (%)9.367.2312.531.22
    Linolenic acid (%)0.690.531.080.16
    Oleic acid (%)75.2567.5178.772.36
    Palmitic acid (%)10.748.6815.241.48
    Palmitoleic acid (%)0.470.241.390.27
    Stearic acid (%)2.511.743.060.37
    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).
    23422124612
    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).
    4842511,298216

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