Variety

TONDINA (ROGGIANELLA)

Sensory profile and fatty acid composition defined by 7 EVOO samples of TONDINA (ROGGIANELLA) in 7 years and come from 2 region.

Data of variety TONDINA (ROGGIANELLA) are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2011 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2019 (1)] .

  • From region CALABRIA (6 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2011 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)]
  • From region CAMPANIA (1 samples) in years: [2019 (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=7)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.320.290.370.03
    Heptadecenoic acid (%)0.230.080.310.09
    Heptadecanoic acid (%)0.100.040.140.03
    Linoleic acid (%)4.903.306.461.21
    Linolenic acid (%)0.700.530.870.10
    Oleic acid (%)76.5474.3578.731.40
    Palmitic acid (%)13.6711.3014.831.21
    Palmitoleic acid (%)1.280.471.730.40
    Stearic acid (%)1.931.562.700.35
    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).
    464154655161

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