Variety

BIANCOLILLA

Sensory profile and fatty acid composition defined by 53 EVOO samples of BIANCOLILLA in 16 years and come from 1 region.

Data of variety BIANCOLILLA are related to years (in brackets the number of samples in each year): [2007 (3)] [2008 (5)] [2009 (6)] [2010 (7)] [2011 (3)] [2012 (4)] [2013 (4)] [2014 (1)] [2015 (2)] [2016 (4)] [2018 (3)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (2)] [2023 (6)] .

  • From region SICILIA (53 samples) in years: [2007 (3 samples)] [2008 (5 samples)] [2009 (6 samples)] [2010 (7 samples)] [2011 (3 samples)] [2012 (4 samples)] [2013 (4 samples)] [2014 (1 samples)] [2015 (2 samples)] [2016 (4 samples)] [2018 (3 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (2 samples)] [2023 (6 samples)]
  • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=53)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.280.340.02
    Eicosanoic acid (%)0.410.290.570.05
    Heptadecenoic acid (%)0.270.060.390.08
    Heptadecanoic acid (%)0.150.020.250.05
    Linoleic acid (%)9.346.6612.121.14
    Linolenic acid (%)0.750.521.010.12
    Oleic acid (%)71.5367.8677.541.95
    Palmitic acid (%)13.799.0316.061.18
    Palmitoleic acid (%)1.000.291.460.24
    Stearic acid (%)2.401.353.510.39
    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).
    21713428152
    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).
    345150722120

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