ASCOLANA DURA
Sensory profile and fatty acid composition defined by 11 EVOO samples of ASCOLANA DURA in 10 years and come from 2 region.
Data of variety ASCOLANA DURA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2011 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (2)] [2018 (1)] [2019 (1)] [2023 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=11)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.35 | 0.35 | 0.35 | 0.00 |
| Eicosanoic acid (%) | 0.36 | 0.21 | 0.47 | 0.07 |
| Heptadecenoic acid (%) | 0.13 | 0.07 | 0.37 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.03 | 0.15 | 0.04 |
| Linoleic acid (%) | 7.40 | 6.23 | 8.73 | 0.74 |
| Linolenic acid (%) | 0.72 | 0.57 | 0.86 | 0.09 |
| Oleic acid (%) | 73.07 | 67.94 | 76.81 | 2.62 |
| Palmitic acid (%) | 14.53 | 9.79 | 19.40 | 2.64 |
| Palmitoleic acid (%) | 1.16 | 0.56 | 2.08 | 0.36 |
| Stearic acid (%) | 2.17 | 1.59 | 2.88 | 0.40 |
| 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). | 306 | 306 | 306 | 0 |
| 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). | 757 | 510 | 1,054 | 186 |