Variety

SARGANO DI FERMO

Sensory profile and fatty acid composition defined by 15 EVOO samples of SARGANO DI FERMO in 10 years and come from 1 region.

Data of variety SARGANO DI FERMO are related to years (in brackets the number of samples in each year): [2007 (4)] [2008 (3)] [2009 (1)] [2011 (1)] [2014 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2018 (1)] [2023 (1)] .

  • From region MARCHE (15 samples) in years: [2007 (4 samples)] [2008 (3 samples)] [2009 (1 samples)] [2011 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (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=15)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.270.270.00
    Eicosanoic acid (%)0.350.250.430.05
    Heptadecenoic acid (%)0.100.060.120.02
    Heptadecanoic acid (%)0.040.020.080.01
    Linoleic acid (%)9.246.3514.502.00
    Linolenic acid (%)0.720.511.020.13
    Oleic acid (%)72.0765.6576.853.19
    Palmitic acid (%)14.0512.4216.701.17
    Palmitoleic acid (%)1.270.802.300.37
    Stearic acid (%)1.791.142.240.23
    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).    		4754754750
    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).    		414100723167

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