CORREGGIOLO

Sensory profile and fatty acid composition defined by 15 EVOO samples of CORREGGIOLO in 13 years and come from 2 region.

Data of variety CORREGGIOLO are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (2)] [2013 (1)] [2014 (2)] [2015 (1)] [2016 (1)] [2017 (1)] [2018 (1)] [2021 (1)] .

From region EMILIA-ROMAGNA (9 samples) in years: [2006 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2021 (1 samples)]

From region TOSCANA (6 samples) in years: [2012 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (1 samples)]

Sensory profile

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%)

Fatty acids composition

Statistical moments of fatty acids composition (n=15)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.23	0.23	0.23	0.00
Eicosanoic acid (%)	0.34	0.27	0.41	0.04
Heptadecenoic acid (%)	0.09	0.05	0.13	0.02
Heptadecanoic acid (%)	0.06	0.03	0.25	0.05
Linoleic acid (%)	7.38	5.81	9.10	0.97
Linolenic acid (%)	0.70	0.56	0.98	0.11
Oleic acid (%)	75.05	71.27	77.92	1.75
Palmitic acid (%)	13.23	12.02	15.38	0.91
Palmitoleic acid (%)	0.91	0.68	1.28	0.18
Stearic acid (%)	1.90	1.56	2.26	0.21
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).	600	310	964	191

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