Variety

PIANTONE DI FALERONE

Sensory profile and fatty acid composition defined by 21 EVOO samples of PIANTONE DI FALERONE in 13 years and come from 1 region.

Data of variety PIANTONE DI FALERONE are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (2)] [2010 (3)] [2011 (3)] [2012 (1)] [2013 (1)] [2014 (2)] [2016 (1)] [2019 (2)] [2022 (1)] [2023 (1)] [2025 (2)] .

  • From region MARCHE (21 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (2 samples)] [2010 (3 samples)] [2011 (3 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (2 samples)] [2016 (1 samples)] [2019 (2 samples)] [2022 (1 samples)] [2023 (1 samples)] [2025 (2 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] [LECCIO DEL CORNO] [MINUTA DI CHIUSI] [MORAIOLO] [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=21)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.290.280.320.02
    Eicosanoic acid (%)0.360.290.530.05
    Heptadecenoic acid (%)0.170.020.260.05
    Heptadecanoic acid (%)0.100.010.130.02
    Linoleic acid (%)8.956.6812.401.39
    Linolenic acid (%)0.660.500.910.13
    Oleic acid (%)72.3466.7076.552.83
    Palmitic acid (%)14.7412.7716.631.14
    Palmitoleic acid (%)0.870.551.250.19
    Stearic acid (%)1.751.032.100.28
    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).    		44733655586
    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).    		561393711105

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