PICHOLINE
Sensory profile and fatty acid composition defined by 39 EVOO samples of PICHOLINE in 16 years and come from 5 region.
Data of variety PICHOLINE are related to years (in brackets the number of samples in each year): [2008 (2)] [2010 (1)] [2011 (1)] [2012 (2)] [2013 (2)] [2014 (5)] [2015 (1)] [2016 (2)] [2017 (2)] [2018 (3)] [2019 (3)] [2020 (6)] [2021 (4)] [2022 (3)] [2023 (1)] [2024 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=39)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.22 | 0.34 | 0.03 |
Eicosanoic acid (%) | 0.37 | 0.26 | 0.54 | 0.06 |
Heptadecenoic acid (%) | 0.08 | 0.06 | 0.13 | 0.02 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.08 | 0.01 |
Linoleic acid (%) | 9.12 | 5.76 | 11.84 | 1.70 |
Linolenic acid (%) | 0.82 | 0.64 | 1.01 | 0.10 |
Oleic acid (%) | 72.41 | 67.59 | 79.20 | 2.84 |
Palmitic acid (%) | 13.62 | 10.60 | 16.26 | 1.40 |
Palmitoleic acid (%) | 0.94 | 0.07 | 1.53 | 0.28 |
Stearic acid (%) | 2.16 | 0.87 | 3.04 | 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). | 522 | 424 | 612 | 67 |
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). | 771 | 428 | 1,458 | 219 |