Variety

CORATINA

Sensory profile and fatty acid composition defined by 289 EVOO samples of CORATINA in 18 years and come from 11 region.

Data of variety CORATINA are related to years (in brackets the number of samples in each year): [2006 (7)] [2007 (11)] [2008 (16)] [2009 (13)] [2010 (13)] [2011 (6)] [2012 (13)] [2013 (20)] [2014 (16)] [2015 (13)] [2016 (20)] [2017 (18)] [2018 (23)] [2019 (16)] [2020 (25)] [2021 (18)] [2022 (23)] [2023 (18)] .

  • From region ABRUZZO (5 samples) in years: [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2016 (1 samples)] [2018 (1 samples)]
  • From region BASILICATA (16 samples) in years: [2009 (1 samples)] [2010 (2 samples)] [2012 (1 samples)] [2013 (3 samples)] [2016 (2 samples)] [2017 (1 samples)] [2020 (2 samples)] [2021 (1 samples)] [2022 (2 samples)] [2023 (1 samples)]
  • From region CALABRIA (10 samples) in years: [2008 (1 samples)] [2016 (2 samples)] [2018 (2 samples)] [2019 (1 samples)] [2020 (1 samples)] [2022 (2 samples)] [2023 (1 samples)]
  • From region CAMPANIA (1 samples) in years: [2006 (1 samples)]
  • From region FRIULI (1 samples) in years: [2013 (1 samples)]
  • From region LAZIO (2 samples) in years: [2006 (1 samples)] [2007 (1 samples)]
  • From region MARCHE (4 samples) in years: [2007 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)]
  • From region MOLISE (2 samples) in years: [2012 (1 samples)] [2020 (1 samples)]
  • From region PUGLIA (244 samples) in years: [2006 (5 samples)] [2007 (9 samples)] [2008 (15 samples)] [2009 (11 samples)] [2010 (10 samples)] [2011 (5 samples)] [2012 (10 samples)] [2013 (15 samples)] [2014 (15 samples)] [2015 (13 samples)] [2016 (14 samples)] [2017 (17 samples)] [2018 (19 samples)] [2019 (15 samples)] [2020 (21 samples)] [2021 (16 samples)] [2022 (18 samples)] [2023 (16 samples)]
  • From region SICILIA (1 samples) in years: [2022 (1 samples)]
  • From region TOSCANA (3 samples) in years: [2016 (1 samples)] [2018 (1 samples)] [2021 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

    Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [RAGGIOLA] [RAGGIOLO] [RAJA] [RAZZO] [SALVIANA] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=289)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.370.190.480.05
    Eicosanoic acid (%)0.390.130.610.06
    Heptadecenoic acid (%)0.070.010.460.03
    Heptadecanoic acid (%)0.050.020.380.03
    Linoleic acid (%)6.884.7211.370.98
    Linolenic acid (%)0.710.501.130.11
    Oleic acid (%)77.3567.7181.751.87
    Palmitic acid (%)11.418.7117.961.22
    Palmitoleic acid (%)0.540.041.630.21
    Stearic acid (%)2.130.863.260.39
    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).
    53134570579
    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).
    7921821,321231

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