NOSTRANA DI BRISIGHELLA
Sensory profile and fatty acid composition defined by 13 EVOO samples of NOSTRANA DI BRISIGHELLA in 11 years and come from 1 region.
Data of variety NOSTRANA DI BRISIGHELLA are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2019 (1)] [2020 (1)] [2021 (2)] [2022 (1)] [2023 (2)] [2025 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=13)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.28 | 0.23 | 0.40 | 0.05 |
| Eicosanoic acid (%) | 0.36 | 0.31 | 0.47 | 0.04 |
| Heptadecenoic acid (%) | 0.09 | 0.07 | 0.11 | 0.01 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.10 | 0.02 |
| Linoleic acid (%) | 5.78 | 4.92 | 7.46 | 0.70 |
| Linolenic acid (%) | 0.73 | 0.44 | 0.95 | 0.13 |
| Oleic acid (%) | 76.22 | 73.96 | 78.38 | 1.32 |
| Palmitic acid (%) | 13.22 | 11.13 | 15.07 | 1.08 |
| Palmitoleic acid (%) | 1.21 | 0.50 | 1.65 | 0.32 |
| Stearic acid (%) | 1.97 | 1.16 | 2.56 | 0.30 |
| 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). | 387 | 348 | 431 | 30 |
| 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). | 573 | 367 | 801 | 145 |