CORNETTA

Sensory profile and fatty acid composition defined by 7 EVOO samples of CORNETTA in 7 years and come from 1 region.

Data of variety CORNETTA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2018 (1)] .

From region MARCHE (7 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [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] [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=7)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.19	0.39	0.06
Heptadecenoic acid (%)	0.11	0.08	0.15	0.02
Heptadecanoic acid (%)	0.05	0.02	0.07	0.02
Linoleic acid (%)	8.10	6.64	10.05	1.23
Linolenic acid (%)	0.73	0.55	0.95	0.14
Oleic acid (%)	74.59	71.73	77.32	1.93
Palmitic acid (%)	12.92	11.56	14.08	0.97
Palmitoleic acid (%)	1.07	0.59	1.33	0.25
Stearic acid (%)	1.84	1.47	2.19	0.19
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).	504	339	632	96

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