Variety

PAESANA BIANCA

Sensory profile and fatty acid composition defined by 4 EVOO samples of PAESANA BIANCA in 3 years and come from 1 region.

Data of variety PAESANA BIANCA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (2)] [2008 (1)] .

  • From region MOLISE (4 samples) in years: [2006 (1 samples)] [2007 (2 samples)] [2008 (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] [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=4)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.400.360.440.03
    Heptadecenoic acid (%)0.070.010.100.04
    Heptadecanoic acid (%)0.040.030.060.01
    Linoleic acid (%)6.785.867.730.85
    Linolenic acid (%)0.690.610.790.06
    Oleic acid (%)77.5575.8579.251.30
    Palmitic acid (%)11.7010.6912.540.67
    Palmitoleic acid (%)0.750.620.850.09
    Stearic acid (%)1.661.261.930.26
    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).
    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).    		38827951194

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