CELLINA DI NARDO

Sensory profile and fatty acid composition defined by 36 EVOO samples of CELLINA DI NARDO in 14 years and come from 1 region.

Data of variety CELLINA DI NARDO are related to years (in brackets the number of samples in each year): [2006 (3)] [2007 (2)] [2008 (5)] [2009 (3)] [2010 (1)] [2011 (2)] [2012 (3)] [2013 (5)] [2014 (3)] [2015 (3)] [2016 (3)] [2017 (1)] [2018 (1)] [2019 (1)] .

From region PUGLIA (36 samples) in years: [2006 (3 samples)] [2007 (2 samples)] [2008 (5 samples)] [2009 (3 samples)] [2010 (1 samples)] [2011 (2 samples)] [2012 (3 samples)] [2013 (5 samples)] [2014 (3 samples)] [2015 (3 samples)] [2016 (3 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium olive fruity intensity, with peculiar soft fruits scent; pungency and bitter taste of medium intensity.

Belong to this typology: [CARPINETANA] [CELLINA DI NARDO] [MIGNOLA] [OGLIAROLA SALENTINA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=36)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.16	0.48	0.05
Heptadecenoic acid (%)	0.09	0.01	0.18	0.02
Heptadecanoic acid (%)	0.05	0.02	0.21	0.03
Linoleic acid (%)	9.34	7.36	11.97	1.09
Linolenic acid (%)	0.75	0.52	0.98	0.11
Oleic acid (%)	71.22	66.20	77.59	2.91
Palmitic acid (%)	14.56	10.41	18.55	1.92
Palmitoleic acid (%)	1.69	0.90	2.49	0.40
Stearic acid (%)	1.68	0.78	2.07	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).
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).	486	98	888	203

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