CIMA DI BITONTO
Sensory profile and fatty acid composition defined by 4 EVOO samples of CIMA DI BITONTO in 4 years and come from 1 region.
Data of variety CIMA DI BITONTO are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2016 (1)] [2023 (1)] .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=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.27 | 0.27 | 0.00 |
Eicosanoic acid (%) | 0.34 | 0.29 | 0.44 | 0.06 |
Heptadecenoic acid (%) | 0.09 | 0.07 | 0.11 | 0.01 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.05 | 0.00 |
Linoleic acid (%) | 8.52 | 7.94 | 9.47 | 0.58 |
Linolenic acid (%) | 0.71 | 0.62 | 0.84 | 0.08 |
Oleic acid (%) | 73.13 | 70.33 | 76.20 | 2.50 |
Palmitic acid (%) | 13.95 | 11.91 | 16.06 | 1.70 |
Palmitoleic acid (%) | 1.06 | 0.67 | 1.41 | 0.34 |
Stearic acid (%) | 1.76 | 1.00 | 2.09 | 0.45 |
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). | 447 | 447 | 447 | 0 |
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). | 598 | 401 | 730 | 142 |