Variety

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)] .

  • From region ABRUZZO (12 samples) in years: [2008 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2014 (2 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2021 (1 samples)] [2022 (2 samples)]
  • From region CAMPANIA (12 samples) in years: [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (2 samples)] [2019 (2 samples)] [2020 (2 samples)] [2021 (1 samples)]
  • From region LOMBARDIA (2 samples) in years: [2019 (1 samples)] [2021 (1 samples)]
  • From region MARCHE (11 samples) in years: [2011 (1 samples)] [2015 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (2 samples)] [2022 (2 samples)] [2023 (2 samples)]
  • From region MOLISE (1 samples) in years: [2006 (1 samples)]
  • From region TOSCANA (25 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2016 (2 samples)] [2017 (2 samples)] [2018 (2 samples)] [2019 (1 samples)] [2020 (4 samples)] [2021 (3 samples)] [2022 (2 samples)] [2023 (2 samples)] [2024 (1 samples)]
  • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=63)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.260.430.04
    Eicosanoic acid (%)0.360.240.460.05
    Heptadecenoic acid (%)0.080.050.120.01
    Heptadecanoic acid (%)0.040.020.080.01
    Linoleic acid (%)6.884.579.281.14
    Linolenic acid (%)0.740.581.070.09
    Oleic acid (%)76.1070.3381.362.32
    Palmitic acid (%)12.389.1015.451.18
    Palmitoleic acid (%)0.810.431.480.21
    Stearic acid (%)2.231.163.220.42
    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).
    50637867897
    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).
    6722171,350249

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