Variety

CIMA DI MELFI

Sensory profile and fatty acid composition defined by 16 EVOO samples of CIMA DI MELFI in 11 years and come from 1 region.

Data of variety CIMA DI MELFI are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (2)] [2008 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2018 (2)] [2021 (1)] [2022 (2)] [2023 (1)] [2024 (3)] .

  • From region PUGLIA (16 samples) in years: [2006 (1 samples)] [2007 (2 samples)] [2008 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (2 samples)] [2021 (1 samples)] [2022 (2 samples)] [2023 (1 samples)] [2024 (3 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=16)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.290.350.02
    Eicosanoic acid (%)0.350.300.410.04
    Heptadecenoic acid (%)0.100.060.260.06
    Heptadecanoic acid (%)0.050.040.120.02
    Linoleic acid (%)7.766.719.270.90
    Linolenic acid (%)0.700.570.920.09
    Oleic acid (%)75.4871.1678.492.23
    Palmitic acid (%)12.2910.1515.751.68
    Palmitoleic acid (%)0.810.492.330.43
    Stearic acid (%)1.981.242.410.28
    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).    		468328693131
    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).    		674219983272

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