CANINESE
Sensory profile and fatty acid composition defined by 39 EVOO samples of CANINESE in 15 years and come from 2 region.
Data of variety CANINESE are related to years (in brackets the number of samples in each year): [2006 (4)] [2007 (5)] [2008 (1)] [2009 (2)] [2010 (2)] [2011 (5)] [2012 (3)] [2013 (1)] [2017 (1)] [2019 (1)] [2020 (4)] [2021 (2)] [2022 (3)] [2023 (3)] [2024 (2)] .Sensory profile
Sensory profile description Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.
Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=39)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.30 | 0.26 | 0.34 | 0.02 |
Eicosanoic acid (%) | 0.38 | 0.12 | 0.58 | 0.08 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.18 | 0.02 |
Heptadecanoic acid (%) | 0.07 | 0.02 | 0.64 | 0.09 |
Linoleic acid (%) | 7.37 | 5.12 | 10.34 | 1.03 |
Linolenic acid (%) | 0.78 | 0.60 | 1.02 | 0.11 |
Oleic acid (%) | 74.08 | 69.23 | 79.24 | 2.24 |
Palmitic acid (%) | 13.88 | 9.67 | 16.11 | 1.31 |
Palmitoleic acid (%) | 1.05 | 0.40 | 1.64 | 0.23 |
Stearic acid (%) | 1.93 | 1.07 | 2.97 | 0.30 |
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). | 422 | 355 | 476 | 41 |
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). | 462 | 124 | 844 | 163 |