CIPRESSINO

Sensory profile and fatty acid composition defined by 4 EVOO samples of CIPRESSINO in 4 years and come from 3 region.

Data of variety CIPRESSINO are related to years (in brackets the number of samples in each year): [2007 (1)] [2009 (1)] [2018 (1)] [2025 (1)] .

From region ABRUZZO (2 samples) in years: [2007 (1 samples)] [2009 (1 samples)]

From region MARCHE (1 samples) in years: [2025 (1 samples)]

From region TOSCANA (1 samples) in years: [2018 (1 samples)]

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] [CIPRESSINO] [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	Standard deviation
Eicosenoic acid (%)	0.32	0.32	0.32	0.00
Eicosanoic acid (%)	0.36	0.31	0.41	0.05
Heptadecenoic acid (%)	0.13	0.07	0.28	0.09
Heptadecanoic acid (%)	0.09	0.04	0.20	0.07
Linoleic acid (%)	8.13	7.58	9.46	0.77
Linolenic acid (%)	0.80	0.66	0.92	0.12
Oleic acid (%)	73.54	72.20	75.64	1.42
Palmitic acid (%)	12.90	12.60	13.31	0.30
Palmitoleic acid (%)	0.94	0.76	1.12	0.16
Stearic acid (%)	2.55	1.94	3.80	0.73
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).	481	481	481	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).	610	325	1,038	308

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