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)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.22 | 0.22 | 0.22 | 0.00 |
Eicosanoic acid (%) | 0.31 | 0.28 | 0.33 | 0.02 |
Heptadecenoic acid (%) | 0.10 | 0.08 | 0.15 | 0.03 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.08 | 0.02 |
Linoleic acid (%) | 8.03 | 7.06 | 9.21 | 0.96 |
Linolenic acid (%) | 0.70 | 0.54 | 0.95 | 0.15 |
Oleic acid (%) | 73.52 | 71.51 | 75.22 | 1.65 |
Palmitic acid (%) | 13.81 | 12.80 | 14.63 | 0.80 |
Palmitoleic acid (%) | 1.14 | 0.97 | 1.49 | 0.21 |
Stearic acid (%) | 2.08 | 1.79 | 2.46 | 0.25 |
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). | 456 | 376 | 661 | 119 |