Variety

MIGNOLO CERRETANO

Sensory profile and fatty acid composition defined by 5 EVOO samples of MIGNOLO CERRETANO in 3 years and come from 1 region.

Data of variety MIGNOLO CERRETANO are related to years (in brackets the number of samples in each year): [2017 (1)] [2023 (1)] [2026 (3)] .

  • From region TOSCANA (5 samples) in years: [2017 (1 samples)] [2023 (1 samples)] [2026 (3 samples)]

    • Sensory profile

    Sensory profile of

    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] [MIGNOLO CERRETANO] [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] [ROSSELLINO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=5)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.240.350.04
    Eicosanoic acid (%)0.400.310.450.06
    Heptadecenoic acid (%)0.080.070.100.01
    Heptadecanoic acid (%)0.040.040.050.00
    Linoleic acid (%)9.127.4210.641.04
    Linolenic acid (%)0.690.610.790.07
    Oleic acid (%)73.2969.9676.932.46
    Palmitic acid (%)12.8811.0614.821.58
    Palmitoleic acid (%)0.900.691.100.16
    Stearic acid (%)2.101.902.230.13
    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).    		43240545623
    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).    		6646646640

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