Variety

OGLIAROLA GARGANICA

Sensory profile and fatty acid composition defined by 15 EVOO samples of OGLIAROLA GARGANICA in 11 years and come from 1 region.

Data of variety OGLIAROLA GARGANICA are related to years (in brackets the number of samples in each year): [2008 (2)] [2009 (1)] [2010 (1)] [2012 (2)] [2013 (2)] [2017 (1)] [2018 (2)] [2021 (1)] [2022 (1)] [2023 (1)] [2024 (1)] .

  • From region PUGLIA (15 samples) in years: [2008 (2 samples)] [2009 (1 samples)] [2010 (1 samples)] [2012 (2 samples)] [2013 (2 samples)] [2017 (1 samples)] [2018 (2 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 samples)] [2024 (1 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=15)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.230.300.03
    Eicosanoic acid (%)0.390.220.480.07
    Heptadecenoic acid (%)0.080.040.110.02
    Heptadecanoic acid (%)0.050.030.070.01
    Linoleic acid (%)8.457.1610.650.95
    Linolenic acid (%)0.690.540.910.09
    Oleic acid (%)73.0569.4579.042.30
    Palmitic acid (%)13.9010.3916.341.52
    Palmitoleic acid (%)1.130.611.460.25
    Stearic acid (%)1.921.052.880.56
    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).
    47742855657
    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).
    531248904203

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