Variety

ARANCINO

Sensory profile and fatty acid composition defined by 6 EVOO samples of ARANCINO in 6 years and come from 1 region.

Data of variety ARANCINO are related to years (in brackets the number of samples in each year): [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] .

  • From region TOSCANA (6 samples) in years: [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 samples)]
  • Sensory profile

    Sensory profile of

    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] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [RAGGIOLA] [RAGGIOLO] [RAJA] [RAZZO] [SALVIANA] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=6)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.260.320.02
    Eicosanoic acid (%)0.330.280.410.04
    Heptadecenoic acid (%)0.080.060.100.01
    Heptadecanoic acid (%)0.040.030.050.01
    Linoleic acid (%)7.266.388.230.68
    Linolenic acid (%)0.690.660.720.02
    Oleic acid (%)72.8771.3974.571.10
    Palmitic acid (%)14.8614.2715.460.39
    Palmitoleic acid (%)1.461.171.680.15
    Stearic acid (%)2.011.682.320.21
    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).
    51647855338
    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).
    83570894584

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