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)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=14)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.25 | 0.32 | 0.03 |
Eicosanoic acid (%) | 0.35 | 0.30 | 0.41 | 0.03 |
Heptadecenoic acid (%) | 0.08 | 0.06 | 0.12 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.04 | 0.05 | 0.00 |
Linoleic acid (%) | 7.17 | 5.38 | 8.76 | 0.92 |
Linolenic acid (%) | 0.62 | 0.50 | 0.80 | 0.08 |
Oleic acid (%) | 76.41 | 73.77 | 78.71 | 1.48 |
Palmitic acid (%) | 12.01 | 10.94 | 13.57 | 0.74 |
Palmitoleic acid (%) | 0.83 | 0.64 | 1.14 | 0.16 |
Stearic acid (%) | 2.14 | 1.79 | 2.48 | 0.23 |
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). | 397 | 335 | 459 | 62 |
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). | 613 | 103 | 1,003 | 241 |