ROSCIOLA
Sensory profile and fatty acid composition defined by 18 EVOO samples of ROSCIOLA in 9 years and come from 3 region.
Data of variety ROSCIOLA are related to years (in brackets the number of samples in each year): [2006 (4)] [2007 (4)] [2008 (2)] [2009 (2)] [2013 (1)] [2016 (1)] [2018 (1)] [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=18)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.26 | 0.22 | 0.30 | 0.03 |
Eicosanoic acid (%) | 0.31 | 0.24 | 0.37 | 0.03 |
Heptadecenoic acid (%) | 0.11 | 0.06 | 0.23 | 0.04 |
Heptadecanoic acid (%) | 0.07 | 0.00 | 0.20 | 0.05 |
Linoleic acid (%) | 8.70 | 5.36 | 11.35 | 1.63 |
Linolenic acid (%) | 0.69 | 0.50 | 0.96 | 0.11 |
Oleic acid (%) | 73.25 | 68.57 | 79.78 | 3.34 |
Palmitic acid (%) | 13.68 | 9.34 | 16.01 | 1.87 |
Palmitoleic acid (%) | 1.15 | 0.47 | 1.64 | 0.35 |
Stearic acid (%) | 1.76 | 0.98 | 2.17 | 0.34 |
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). | 460 | 448 | 473 | 12 |
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). | 425 | 100 | 799 | 219 |