Variety

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)] .

  • From region CAMPANIA (1 samples) in years: [2020 (1 samples)]
  • From region LAZIO (7 samples) in years: [2006 (2 samples)] [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2013 (1 samples)] [2023 (1 samples)]
  • From region MARCHE (10 samples) in years: [2006 (2 samples)] [2007 (3 samples)] [2008 (1 samples)] [2009 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2023 (1 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=18)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.260.220.300.03
    Eicosanoic acid (%)0.310.240.370.03
    Heptadecenoic acid (%)0.110.060.230.04
    Heptadecanoic acid (%)0.070.000.200.05
    Linoleic acid (%)8.705.3611.351.63
    Linolenic acid (%)0.690.500.960.11
    Oleic acid (%)73.2568.5779.783.34
    Palmitic acid (%)13.689.3416.011.87
    Palmitoleic acid (%)1.150.471.640.35
    Stearic acid (%)1.760.982.170.34
    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).
    46044847312
    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).
    425100799219

    — Back to the varieties —