Variety

SALVIANA

Sensory profile and fatty acid composition defined by 10 EVOO samples of SALVIANA in 7 years and come from 1 region.

Data of variety SALVIANA are related to years (in brackets the number of samples in each year): [2008 (2)] [2009 (1)] [2010 (1)] [2011 (2)] [2012 (1)] [2013 (2)] [2014 (1)] .

  • From region LAZIO (10 samples) in years: [2008 (2 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (2 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (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=10)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.360.150.480.08
    Heptadecenoic acid (%)0.060.050.080.01
    Heptadecanoic acid (%)0.040.020.050.01
    Linoleic acid (%)9.447.4711.421.14
    Linolenic acid (%)0.580.460.760.10
    Oleic acid (%)71.4868.3576.081.97
    Palmitic acid (%)14.7211.4417.181.38
    Palmitoleic acid (%)1.000.591.380.24
    Stearic acid (%)2.021.282.570.40
    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).    		522347777140

    — Back to the varieties —