Variety

OGLIAROLA DEL BRADANO

Sensory profile and fatty acid composition defined by 20 EVOO samples of OGLIAROLA DEL BRADANO in 15 years and come from 1 region.

Data of variety OGLIAROLA DEL BRADANO are related to years (in brackets the number of samples in each year): [2007 (2)] [2010 (2)] [2011 (1)] [2012 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (1)] [2018 (1)] [2019 (1)] [2020 (2)] [2021 (2)] [2022 (1)] [2023 (1)] [2024 (2)] .

  • From region BASILICATA (20 samples) in years: [2007 (2 samples)] [2010 (2 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (2 samples)] [2021 (2 samples)] [2022 (1 samples)] [2023 (1 samples)] [2024 (2 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

    Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=20)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.340.260.390.03
    Eicosanoic acid (%)0.400.320.600.06
    Heptadecenoic acid (%)0.080.050.240.04
    Heptadecanoic acid (%)0.050.030.180.04
    Linoleic acid (%)8.186.789.640.73
    Linolenic acid (%)0.740.601.040.09
    Oleic acid (%)74.3369.8377.201.95
    Palmitic acid (%)12.6910.3016.511.48
    Palmitoleic acid (%)0.840.421.570.31
    Stearic acid (%)2.251.762.750.28
    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).
    59856762422
    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).
    7172201,198297

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