LECCIO DEL CORNO
Sensory profile and fatty acid composition defined by 63 EVOO samples of LECCIO DEL CORNO in 19 years and come from 6 region.
Data of variety LECCIO DEL CORNO are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2008 (2)] [2009 (1)] [2010 (1)] [2011 (3)] [2012 (2)] [2013 (2)] [2014 (3)] [2015 (3)] [2016 (4)] [2017 (2)] [2018 (6)] [2019 (6)] [2020 (7)] [2021 (8)] [2022 (6)] [2023 (4)] [2024 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=63)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.31 | 0.26 | 0.43 | 0.04 |
Eicosanoic acid (%) | 0.36 | 0.24 | 0.46 | 0.05 |
Heptadecenoic acid (%) | 0.08 | 0.05 | 0.12 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.02 | 0.08 | 0.01 |
Linoleic acid (%) | 6.88 | 4.57 | 9.28 | 1.14 |
Linolenic acid (%) | 0.74 | 0.58 | 1.07 | 0.09 |
Oleic acid (%) | 76.10 | 70.33 | 81.36 | 2.32 |
Palmitic acid (%) | 12.38 | 9.10 | 15.45 | 1.18 |
Palmitoleic acid (%) | 0.81 | 0.43 | 1.48 | 0.21 |
Stearic acid (%) | 2.23 | 1.16 | 3.22 | 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). | 506 | 378 | 678 | 97 |
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). | 672 | 217 | 1,350 | 249 |