Variety

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)] .

  • From region ABRUZZO (30 samples) in years: [2006 (4 samples)] [2007 (4 samples)] [2008 (2 samples)] [2009 (2 samples)] [2011 (3 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (2 samples)] [2016 (1 samples)] [2021 (1 samples)] [2022 (3 samples)] [2023 (3 samples)] [2024 (2 samples)]
  • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=30)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.290.190.430.07
    Eicosanoic acid (%)0.370.150.480.08
    Heptadecenoic acid (%)0.150.050.250.06
    Heptadecanoic acid (%)0.100.030.210.05
    Linoleic acid (%)10.206.4214.282.27
    Linolenic acid (%)0.730.461.090.12
    Oleic acid (%)70.4563.1179.263.52
    Palmitic acid (%)14.389.4517.831.70
    Palmitoleic acid (%)1.000.371.580.22
    Stearic acid (%)2.411.883.360.37
    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).
    392200551108
    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).
    455233798159

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