LECCIO DEL CORNO

Sensory profile and fatty acid composition defined by 69 EVOO samples of LECCIO DEL CORNO in 20 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)] [2025 (6)] .

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 (14 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)] [2025 (3 samples)]

From region MOLISE (1 samples) in years: [2006 (1 samples)]

From region TOSCANA (28 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)] [2025 (3 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [LECCIO DEL CORNO] [MINUTA DI CHIUSI] [MORAIOLO] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=69)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.30	0.03	0.43	0.06
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 (%)	6.83	4.57	9.28	1.12
Linolenic acid (%)	0.75	0.58	1.07	0.09
Oleic acid (%)	76.14	70.33	81.36	2.27
Palmitic acid (%)	12.37	9.10	15.45	1.16
Palmitoleic acid (%)	0.81	0.43	1.48	0.21
Stearic acid (%)	2.23	1.16	3.22	0.41
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).	530	378	1,020	148
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

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