BORGIONA
Sensory profile and fatty acid composition defined by 16 EVOO samples of BORGIONA in 9 years and come from 1 region.
Data of variety BORGIONA are related to years (in brackets the number of samples in each year): [2012 (1)] [2016 (1)] [2017 (3)] [2018 (2)] [2019 (3)] [2020 (1)] [2021 (3)] [2023 (1)] [2024 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.
Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=16)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.30 | 0.27 | 0.33 | 0.02 |
| Eicosanoic acid (%) | 0.37 | 0.34 | 0.42 | 0.03 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.40 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.19 | 0.04 |
| Linoleic acid (%) | 6.91 | 6.18 | 9.17 | 0.76 |
| Linolenic acid (%) | 0.75 | 0.55 | 0.87 | 0.07 |
| Oleic acid (%) | 75.13 | 70.09 | 77.51 | 1.97 |
| Palmitic acid (%) | 13.05 | 11.63 | 16.24 | 1.15 |
| Palmitoleic acid (%) | 0.87 | 0.62 | 1.71 | 0.23 |
| Stearic acid (%) | 2.31 | 1.87 | 2.74 | 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). | 424 | 360 | 488 | 64 |
| 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). | 707 | 108 | 1,166 | 295 |