TORTIGLIONE
Sensory profile and fatty acid composition defined by 6 EVOO samples of TORTIGLIONE in 6 years and come from 1 region.
Data of variety TORTIGLIONE are related to years (in brackets the number of samples in each year): [2006 (1)] [2011 (1)] [2013 (1)] [2018 (1)] [2019 (1)] [2021 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.
Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.26 | 0.26 | 0.26 | 0.00 |
Eicosanoic acid (%) | 0.34 | 0.25 | 0.43 | 0.08 |
Heptadecenoic acid (%) | 0.08 | 0.05 | 0.10 | 0.02 |
Heptadecanoic acid (%) | 0.14 | 0.03 | 0.64 | 0.22 |
Linoleic acid (%) | 7.09 | 6.09 | 7.97 | 0.56 |
Linolenic acid (%) | 0.71 | 0.66 | 0.79 | 0.05 |
Oleic acid (%) | 73.85 | 70.77 | 77.43 | 2.01 |
Palmitic acid (%) | 14.47 | 11.18 | 17.19 | 1.80 |
Palmitoleic acid (%) | 1.02 | 0.72 | 1.32 | 0.22 |
Stearic acid (%) | 2.08 | 1.66 | 2.55 | 0.28 |
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). | 675 | 522 | 850 | 111 |