NOCIARA

Sensory profile and fatty acid composition defined by 6 EVOO samples of NOCIARA in 6 years and come from 1 region.

Data of variety NOCIARA are related to years (in brackets the number of samples in each year): [2011 (1)] [2012 (1)] [2013 (1)] [2014 (1)] [2019 (1)] [2025 (1)] .

From region PUGLIA (6 samples) in years: [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2019 (1 samples)] [2025 (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] [CIPRESSINO] [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=6)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.38	0.38	0.38	0.00
Eicosanoic acid (%)	0.41	0.38	0.45	0.02
Heptadecenoic acid (%)	0.07	0.06	0.08	0.01
Heptadecanoic acid (%)	0.04	0.02	0.04	0.01
Linoleic acid (%)	8.00	6.62	9.50	1.08
Linolenic acid (%)	0.76	0.66	0.95	0.09
Oleic acid (%)	73.11	71.83	75.51	1.19
Palmitic acid (%)	13.71	12.77	14.56	0.59
Palmitoleic acid (%)	1.15	0.69	1.54	0.26
Stearic acid (%)	2.36	1.87	2.59	0.24
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).	612	612	612	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).	589	230	830	202

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