Variety

NERA DI VILLACIDRO

Sensory profile and fatty acid composition defined by 4 EVOO samples of NERA DI VILLACIDRO in 4 years and come from 1 region.

Data of variety NERA DI VILLACIDRO are related to years (in brackets the number of samples in each year): [2009 (1)] [2015 (1)] [2016 (1)] [2021 (1)] .

  • From region SARDEGNA (4 samples) in years: [2009 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2021 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

    Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]

    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=4)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.220.220.220.00
    Eicosanoic acid (%)0.310.280.330.02
    Heptadecenoic acid (%)0.100.080.150.03
    Heptadecanoic acid (%)0.050.030.080.02
    Linoleic acid (%)8.037.069.210.96
    Linolenic acid (%)0.700.540.950.15
    Oleic acid (%)73.5271.5175.221.65
    Palmitic acid (%)13.8112.8014.630.80
    Palmitoleic acid (%)1.140.971.490.21
    Stearic acid (%)2.081.792.460.25
    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).
    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).
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