LEA
Sensory profile and fatty acid composition defined by 7 EVOO samples of LEA in 6 years and come from 1 region.
Data of variety LEA are related to years (in brackets the number of samples in each year): [2008 (1)] [2009 (1)] [2010 (1)] [2019 (2)] [2023 (1)] [2024 (1)] .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=7)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.32 | 0.31 | 0.32 | 0.01 |
Eicosanoic acid (%) | 0.36 | 0.33 | 0.42 | 0.03 |
Heptadecenoic acid (%) | 0.13 | 0.07 | 0.22 | 0.06 |
Heptadecanoic acid (%) | 0.06 | 0.04 | 0.09 | 0.02 |
Linoleic acid (%) | 7.62 | 5.94 | 9.55 | 1.18 |
Linolenic acid (%) | 0.75 | 0.67 | 0.92 | 0.09 |
Oleic acid (%) | 73.91 | 71.00 | 78.10 | 2.31 |
Palmitic acid (%) | 13.79 | 11.37 | 14.95 | 1.19 |
Palmitoleic acid (%) | 1.07 | 0.45 | 1.33 | 0.27 |
Stearic acid (%) | 1.93 | 1.39 | 2.63 | 0.42 |
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). | 262 | 227 | 296 | 34 |
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). | 401 | 214 | 642 | 148 |