NEBBIO

Sensory profile and fatty acid composition defined by 11 EVOO samples of NEBBIO in 11 years and come from 1 region.

Data of variety NEBBIO are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2014 (1)] [2015 (1)] [2017 (1)] [2019 (1)] [2023 (1)] .

From region ABRUZZO (11 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2017 (1 samples)] [2019 (1 samples)] [2023 (1 samples)]

Sensory profile

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

Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=11)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.31	0.31	0.31	0.00
Eicosanoic acid (%)	0.31	0.17	0.37	0.05
Heptadecenoic acid (%)	0.11	0.07	0.31	0.06
Heptadecanoic acid (%)	0.07	0.03	0.20	0.06
Linoleic acid (%)	9.08	6.29	10.89	1.22
Linolenic acid (%)	0.78	0.64	0.96	0.09
Oleic acid (%)	71.02	66.29	74.82	2.29
Palmitic acid (%)	15.50	11.53	20.68	2.08
Palmitoleic acid (%)	1.05	0.49	1.67	0.27
Stearic acid (%)	1.75	0.83	2.42	0.39
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).	224	224	224	0
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).	343	241	449	65

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