GENTILE DI CHIETI
Sensory profile and fatty acid composition defined by 30 EVOO samples of GENTILE DI CHIETI in 13 years and come from 1 region.
Data of variety GENTILE DI CHIETI are related to years (in brackets the number of samples in each year): [2006 (4)] [2007 (4)] [2008 (2)] [2009 (2)] [2011 (3)] [2012 (1)] [2013 (2)] [2014 (2)] [2016 (1)] [2021 (1)] [2022 (3)] [2023 (3)] [2024 (2)] .Sensory profile
Sensory profile description Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.
Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=30)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.29 | 0.19 | 0.43 | 0.07 |
Eicosanoic acid (%) | 0.37 | 0.15 | 0.48 | 0.08 |
Heptadecenoic acid (%) | 0.15 | 0.05 | 0.25 | 0.06 |
Heptadecanoic acid (%) | 0.10 | 0.03 | 0.21 | 0.05 |
Linoleic acid (%) | 10.20 | 6.42 | 14.28 | 2.27 |
Linolenic acid (%) | 0.73 | 0.46 | 1.09 | 0.12 |
Oleic acid (%) | 70.45 | 63.11 | 79.26 | 3.52 |
Palmitic acid (%) | 14.38 | 9.45 | 17.83 | 1.70 |
Palmitoleic acid (%) | 1.00 | 0.37 | 1.58 | 0.22 |
Stearic acid (%) | 2.41 | 1.88 | 3.36 | 0.37 |
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). | 392 | 200 | 551 | 108 |
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). | 455 | 233 | 798 | 159 |