Variety

CAROLEA

Sensory profile and fatty acid composition defined by 41 EVOO samples of CAROLEA in 15 years and come from 3 region.

Data of variety CAROLEA are related to years (in brackets the number of samples in each year): [2006 (8)] [2007 (5)] [2008 (5)] [2009 (3)] [2010 (1)] [2011 (2)] [2013 (2)] [2016 (1)] [2017 (1)] [2018 (2)] [2019 (2)] [2020 (2)] [2021 (2)] [2022 (1)] [2023 (4)] .

  • From region CALABRIA (39 samples) in years: [2006 (8 samples)] [2007 (5 samples)] [2008 (4 samples)] [2009 (3 samples)] [2010 (1 samples)] [2011 (2 samples)] [2013 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (2 samples)] [2019 (2 samples)] [2020 (2 samples)] [2021 (2 samples)] [2022 (1 samples)] [2023 (4 samples)]
  • From region PUGLIA (1 samples) in years: [2013 (1 samples)]
  • From region SARDEGNA (1 samples) in years: [2008 (1 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=41)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.270.340.02
    Eicosanoic acid (%)0.410.240.560.08
    Heptadecenoic acid (%)0.300.060.490.14
    Heptadecanoic acid (%)0.160.030.320.07
    Linoleic acid (%)6.915.189.201.00
    Linolenic acid (%)0.590.360.820.10
    Oleic acid (%)73.6569.3378.432.59
    Palmitic acid (%)14.029.9616.301.52
    Palmitoleic acid (%)1.330.232.080.45
    Stearic acid (%)2.281.153.060.47
    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).
    31423939354
    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).
    503225956172

    — Back to the varieties —