Variety

OLIVASTRO DI BUCCHIANICO

Sensory profile and fatty acid composition defined by 5 EVOO samples of OLIVASTRO DI BUCCHIANICO in 5 years and come from 1 region.

Data of variety OLIVASTRO DI BUCCHIANICO are related to years (in brackets the number of samples in each year): [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] [2024 (1)] .

  • From region ABRUZZO (5 samples) in years: [2020 (1 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=5)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.190.280.03
    Eicosanoic acid (%)0.400.310.470.06
    Heptadecenoic acid (%)0.110.080.130.02
    Heptadecanoic acid (%)0.070.040.100.02
    Linoleic acid (%)8.908.189.780.59
    Linolenic acid (%)0.670.610.760.05
    Oleic acid (%)71.5869.1773.381.50
    Palmitic acid (%)14.1412.6315.781.12
    Palmitoleic acid (%)1.070.731.720.35
    Stearic acid (%)2.671.993.110.40
    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).    		39036442828
    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).    		52848757042

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