MORAIOLO

Sensory profile and fatty acid composition defined by 175 EVOO samples of MORAIOLO in 18 years and come from 6 region.

Data of variety MORAIOLO are related to years (in brackets the number of samples in each year): [2006 (7)] [2007 (14)] [2008 (17)] [2009 (15)] [2010 (9)] [2011 (11)] [2012 (10)] [2013 (12)] [2014 (17)] [2016 (9)] [2017 (7)] [2018 (7)] [2019 (12)] [2020 (8)] [2021 (10)] [2022 (4)] [2023 (5)] [2024 (1)] .

From region ABRUZZO (1 samples) in years: [2019 (1 samples)]

From region LAZIO (10 samples) in years: [2006 (2 samples)] [2007 (1 samples)] [2008 (1 samples)] [2009 (2 samples)] [2010 (1 samples)] [2012 (1 samples)] [2014 (1 samples)] [2022 (1 samples)]

From region MARCHE (6 samples) in years: [2007 (1 samples)] [2013 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2023 (1 samples)]

From region PUGLIA (1 samples) in years: [2010 (1 samples)]

From region TOSCANA (89 samples) in years: [2006 (1 samples)] [2007 (4 samples)] [2008 (6 samples)] [2009 (8 samples)] [2010 (5 samples)] [2011 (6 samples)] [2012 (8 samples)] [2013 (8 samples)] [2014 (12 samples)] [2016 (6 samples)] [2017 (3 samples)] [2018 (4 samples)] [2019 (6 samples)] [2020 (2 samples)] [2021 (4 samples)] [2022 (2 samples)] [2023 (3 samples)] [2024 (1 samples)]

From region UMBRIA (68 samples) in years: [2006 (4 samples)] [2007 (8 samples)] [2008 (10 samples)] [2009 (5 samples)] [2010 (2 samples)] [2011 (5 samples)] [2012 (1 samples)] [2013 (3 samples)] [2014 (4 samples)] [2016 (3 samples)] [2017 (3 samples)] [2018 (2 samples)] [2019 (4 samples)] [2020 (6 samples)] [2021 (6 samples)] [2022 (1 samples)] [2023 (1 samples)]

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=175)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.17	0.32	0.03
Eicosanoic acid (%)	0.34	0.17	0.63	0.06
Heptadecenoic acid (%)	0.09	0.05	0.44	0.04
Heptadecanoic acid (%)	0.05	0.02	0.32	0.03
Linoleic acid (%)	7.27	4.89	10.89	1.01
Linolenic acid (%)	0.73	0.51	1.06	0.11
Oleic acid (%)	74.99	69.77	79.59	1.99
Palmitic acid (%)	13.53	9.73	17.87	1.35
Palmitoleic acid (%)	0.85	0.33	1.76	0.22
Stearic acid (%)	1.81	0.86	2.78	0.34
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).	471	270	632	99
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).	587	141	1,079	202

— Back to the varieties —