Variety

OLIVOTTO

Sensory profile and fatty acid composition defined by 7 EVOO samples of OLIVOTTO in 5 years and come from 1 region.

Data of variety OLIVOTTO are related to years (in brackets the number of samples in each year): [2020 (1)] [2021 (2)] [2023 (2)] [2024 (1)] [2025 (1)] .

  • From region LIGURIA (7 samples) in years: [2020 (1 samples)] [2021 (2 samples)] [2023 (2 samples)] [2024 (1 samples)] [2025 (1 samples)]
  • Sensory profile

    Sensory profile of

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

    Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CIPRESSINO] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

    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=7)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.240.290.02
    Eicosanoic acid (%)0.370.310.420.04
    Heptadecenoic acid (%)0.250.210.320.03
    Heptadecanoic acid (%)0.130.090.190.03
    Linoleic acid (%)16.6315.4518.521.11
    Linolenic acid (%)0.720.690.820.05
    Oleic acid (%)61.7059.7963.751.32
    Palmitic acid (%)16.2815.6016.920.44
    Palmitoleic acid (%)1.501.321.750.13
    Stearic acid (%)1.991.692.350.23
    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).
    33022841785
    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).
    34230436827

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