Variety

RAIO

Sensory profile and fatty acid composition defined by 14 EVOO samples of RAIO in 10 years and come from 2 region.

Data of variety RAIO are related to years (in brackets the number of samples in each year): [2006 (2)] [2007 (1)] [2008 (1)] [2011 (1)] [2013 (1)] [2014 (1)] [2018 (2)] [2019 (2)] [2020 (1)] [2023 (2)] .

  • From region LAZIO (1 samples) in years: [2006 (1 samples)]
  • From region UMBRIA (13 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2008 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2018 (2 samples)] [2019 (2 samples)] [2020 (1 samples)] [2023 (2 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=14)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.250.320.03
    Eicosanoic acid (%)0.350.300.410.03
    Heptadecenoic acid (%)0.080.060.120.01
    Heptadecanoic acid (%)0.040.040.050.00
    Linoleic acid (%)7.175.388.760.92
    Linolenic acid (%)0.620.500.800.08
    Oleic acid (%)76.4173.7778.711.48
    Palmitic acid (%)12.0110.9413.570.74
    Palmitoleic acid (%)0.830.641.140.16
    Stearic acid (%)2.141.792.480.23
    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).
    39733545962
    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).
    6131031,003241

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