Variety

NOCELLARA ETNEA

Sensory profile and fatty acid composition defined by 28 EVOO samples of NOCELLARA ETNEA in 15 years and come from 3 region.

Data of variety NOCELLARA ETNEA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (2)] [2008 (2)] [2009 (2)] [2010 (4)] [2011 (1)] [2012 (2)] [2013 (2)] [2014 (3)] [2015 (1)] [2016 (1)] [2018 (2)] [2021 (1)] [2023 (1)] [2024 (3)] .

  • From region CALABRIA (2 samples) in years: [2010 (1 samples)] [2012 (1 samples)]
  • From region PUGLIA (1 samples) in years: [2014 (1 samples)]
  • From region SICILIA (25 samples) in years: [2006 (1 samples)] [2007 (2 samples)] [2008 (2 samples)] [2009 (2 samples)] [2010 (3 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (2 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (2 samples)] [2021 (1 samples)] [2023 (1 samples)] [2024 (3 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=28)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.230.340.05
    Eicosanoic acid (%)0.400.210.550.07
    Heptadecenoic acid (%)0.340.140.710.10
    Heptadecanoic acid (%)0.310.083.200.56
    Linoleic acid (%)11.718.8015.801.97
    Linolenic acid (%)0.770.591.270.16
    Oleic acid (%)69.4262.3076.043.59
    Palmitic acid (%)13.8310.1716.801.68
    Palmitoleic acid (%)0.790.491.100.16
    Stearic acid (%)2.211.422.800.35
    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).
    40133346047
    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).
    384144776171

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