BELLA DI CERIGNOLA
Sensory profile and fatty acid composition defined by 6 EVOO samples of BELLA DI CERIGNOLA in 6 years and come from 2 region.
Data of variety BELLA DI CERIGNOLA are related to years (in brackets the number of samples in each year): [2013 (1)] [2015 (1)] [2018 (1)] [2020 (1)] [2022 (1)] [2024 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.
Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
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 (%) | 0.27 | 0.24 | 0.28 | 0.02 |
Eicosanoic acid (%) | 0.51 | 0.43 | 0.59 | 0.05 |
Heptadecenoic acid (%) | 0.21 | 0.18 | 0.26 | 0.03 |
Heptadecanoic acid (%) | 0.17 | 0.14 | 0.22 | 0.02 |
Linoleic acid (%) | 8.01 | 7.37 | 8.61 | 0.48 |
Linolenic acid (%) | 0.86 | 0.68 | 1.04 | 0.11 |
Oleic acid (%) | 72.83 | 71.07 | 74.62 | 1.42 |
Palmitic acid (%) | 13.05 | 11.70 | 14.08 | 0.89 |
Palmitoleic acid (%) | 0.67 | 0.57 | 0.89 | 0.11 |
Stearic acid (%) | 3.25 | 2.86 | 3.53 | 0.23 |
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). | 282 | 124 | 441 | 158 |
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). | 430 | 346 | 525 | 71 |