RUSTICA

Sensory profile and fatty acid composition defined by 4 EVOO samples of RUSTICA in 4 years and come from 1 region.

Data of variety RUSTICA are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (1)] [2018 (1)] [2021 (1)] .

From region ABRUZZO (4 samples) in years: [2013 (1 samples)] [2014 (1 samples)] [2018 (1 samples)] [2021 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [NOCELLARA MESSINESE] [ORFANA] [ORTICE] [RAVECE] [RUSTICA] [SPERONE DI GALLO] [TONDA DI CAGLIARI] [TONDA IBLEA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.30	0.30	0.30	0.00
Eicosanoic acid (%)	0.40	0.35	0.46	0.05
Heptadecenoic acid (%)	0.21	0.06	0.32	0.11
Heptadecanoic acid (%)	0.14	0.06	0.23	0.07
Linoleic acid (%)	8.29	5.69	12.61	2.61
Linolenic acid (%)	0.69	0.58	0.76	0.07
Oleic acid (%)	74.48	68.16	77.76	3.73
Palmitic acid (%)	11.91	10.96	13.98	1.21
Palmitoleic acid (%)	0.75	0.68	0.87	0.07
Stearic acid (%)	2.73	1.91	3.06	0.47
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).	379	186	605	153

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