RAGGIOLO

Sensory profile and fatty acid composition defined by 6 EVOO samples of RAGGIOLO in 6 years and come from 1 region.

Data of variety RAGGIOLO are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2013 (1)] .

From region TOSCANA (6 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2013 (1 samples)]

Sensory profile

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] [MINUTA DI CHIUSI] [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%)

Fatty acids composition

Statistical moments of fatty acids composition (n=6)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.23	0.40	0.06
Heptadecenoic acid (%)	0.11	0.08	0.17	0.03
Heptadecanoic acid (%)	0.05	0.03	0.11	0.03
Linoleic acid (%)	6.29	5.31	7.32	0.81
Linolenic acid (%)	0.68	0.49	0.90	0.14
Oleic acid (%)	77.66	75.73	78.99	1.19
Palmitic acid (%)	12.30	11.53	13.22	0.52
Palmitoleic acid (%)	0.75	0.59	0.90	0.10
Stearic acid (%)	1.60	0.92	1.91	0.38
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).	620	423	1,020	190

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