OGLIAROLA SALENTINA
Sensory profile and fatty acid composition defined by 29 EVOO samples of OGLIAROLA SALENTINA in 16 years and come from 1 region.
Data of variety OGLIAROLA SALENTINA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2008 (7)] [2009 (2)] [2010 (1)] [2012 (1)] [2013 (2)] [2014 (1)] [2015 (1)] [2017 (1)] [2018 (2)] [2019 (1)] [2020 (1)] [2021 (3)] [2022 (2)] [2024 (2)] .Sensory profile
Sensory profile description Oils characterized by medium olive fruity intensity, with peculiar soft fruits scent; pungency and bitter taste of medium intensity.
Belong to this typology: [CARPINETANA] [CELLINA DI NARDO] [MIGNOLA] [OGLIAROLA SALENTINA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=29)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.25 | 0.24 | 0.29 | 0.02 |
Eicosanoic acid (%) | 0.35 | 0.26 | 0.42 | 0.04 |
Heptadecenoic acid (%) | 0.09 | 0.06 | 0.14 | 0.02 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.20 | 0.03 |
Linoleic acid (%) | 10.13 | 6.85 | 12.93 | 1.17 |
Linolenic acid (%) | 0.64 | 0.52 | 0.87 | 0.09 |
Oleic acid (%) | 69.13 | 64.84 | 76.13 | 2.64 |
Palmitic acid (%) | 15.52 | 11.49 | 17.76 | 1.64 |
Palmitoleic acid (%) | 1.96 | 0.58 | 3.06 | 0.46 |
Stearic acid (%) | 1.77 | 0.92 | 2.37 | 0.40 |
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). | 512 | 435 | 611 | 63 |
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). | 567 | 223 | 1,058 | 202 |