BIANCHERA

Sensory profile and fatty acid composition defined by 38 EVOO samples of BIANCHERA in 16 years and come from 2 region.

Data of variety BIANCHERA are related to years (in brackets the number of samples in each year): [2006 (2)] [2007 (2)] [2008 (2)] [2009 (4)] [2010 (5)] [2011 (5)] [2012 (5)] [2013 (3)] [2014 (2)] [2016 (1)] [2017 (2)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2023 (1)] .

From region FRIULI (37 samples) in years: [2006 (2 samples)] [2007 (2 samples)] [2008 (2 samples)] [2009 (4 samples)] [2010 (5 samples)] [2011 (5 samples)] [2012 (5 samples)] [2013 (3 samples)] [2014 (2 samples)] [2016 (1 samples)] [2017 (2 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)]

From region PIEMONTE (1 samples) in years: [2023 (1 samples)]

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=38)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.24	0.28	0.02
Eicosanoic acid (%)	0.44	0.30	0.54	0.06
Heptadecenoic acid (%)	0.10	0.06	0.35	0.04
Heptadecanoic acid (%)	0.06	0.03	0.22	0.03
Linoleic acid (%)	5.89	3.93	9.60	1.20
Linolenic acid (%)	0.61	0.47	0.86	0.11
Oleic acid (%)	76.24	69.48	81.27	2.36
Palmitic acid (%)	12.66	10.48	16.02	1.13
Palmitoleic acid (%)	1.03	0.62	1.77	0.23
Stearic acid (%)	2.64	1.24	3.34	0.42
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).	516	516	516	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).	687	268	1,089	174

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