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)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=7)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.32 | 0.29 | 0.37 | 0.03 |
Heptadecenoic acid (%) | 0.23 | 0.08 | 0.31 | 0.09 |
Heptadecanoic acid (%) | 0.10 | 0.04 | 0.14 | 0.03 |
Linoleic acid (%) | 4.90 | 3.30 | 6.46 | 1.21 |
Linolenic acid (%) | 0.70 | 0.53 | 0.87 | 0.10 |
Oleic acid (%) | 76.54 | 74.35 | 78.73 | 1.40 |
Palmitic acid (%) | 13.67 | 11.30 | 14.83 | 1.21 |
Palmitoleic acid (%) | 1.28 | 0.47 | 1.73 | 0.40 |
Stearic acid (%) | 1.93 | 1.56 | 2.70 | 0.35 |
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). | 464 | 154 | 655 | 161 |