PREMPESA
Sensory profile and fatty acid composition defined by 5 EVOO samples of PREMPESA in 5 years and come from 1 region.
Data of variety PREMPESA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2010 (1)] [2011 (1)] [2012 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.
Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=5)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.39 | 0.33 | 0.48 | 0.07 |
Heptadecenoic acid (%) | 0.10 | 0.05 | 0.18 | 0.04 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.10 | 0.03 |
Linoleic acid (%) | 7.53 | 4.95 | 10.06 | 1.70 |
Linolenic acid (%) | 0.70 | 0.53 | 0.87 | 0.13 |
Oleic acid (%) | 74.72 | 72.65 | 77.61 | 2.33 |
Palmitic acid (%) | 13.38 | 11.53 | 15.54 | 1.44 |
Palmitoleic acid (%) | 0.98 | 0.88 | 1.12 | 0.09 |
Stearic acid (%) | 1.96 | 1.53 | 2.27 | 0.25 |
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). | 443 | 366 | 538 | 66 |