Variety

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)] .

  • From region MARCHE (7 samples) in years: [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2019 (2 samples)] [2023 (1 samples)] [2024 (1 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=7)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.320.310.320.01
    Eicosanoic acid (%)0.360.330.420.03
    Heptadecenoic acid (%)0.130.070.220.06
    Heptadecanoic acid (%)0.060.040.090.02
    Linoleic acid (%)7.625.949.551.18
    Linolenic acid (%)0.750.670.920.09
    Oleic acid (%)73.9171.0078.102.31
    Palmitic acid (%)13.7911.3714.951.19
    Palmitoleic acid (%)1.070.451.330.27
    Stearic acid (%)1.931.392.630.42
    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).
    26222729634
    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).
    401214642148

    — Back to the varieties —