CROGNALEGNA
Sensory profile and fatty acid composition defined by 4 EVOO samples of CROGNALEGNA in 3 years and come from 1 region.
Data of variety CROGNALEGNA are related to years (in brackets the number of samples in each year): [2022 (1)] [2023 (2)] [2024 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.
Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.38 | 0.25 | 0.44 | 0.07 |
Eicosanoic acid (%) | 0.43 | 0.39 | 0.47 | 0.03 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.20 | 0.06 |
Heptadecanoic acid (%) | 0.07 | 0.05 | 0.11 | 0.03 |
Linoleic acid (%) | 7.66 | 6.48 | 10.16 | 1.47 |
Linolenic acid (%) | 0.69 | 0.67 | 0.71 | 0.01 |
Oleic acid (%) | 75.68 | 70.15 | 77.73 | 3.19 |
Palmitic acid (%) | 11.72 | 10.28 | 13.49 | 1.15 |
Palmitoleic acid (%) | 0.53 | 0.38 | 0.82 | 0.17 |
Stearic acid (%) | 2.57 | 2.05 | 3.47 | 0.56 |
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). | 457 | 394 | 547 | 61 |
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). |