Variety

DOLCE AGOGIA

Sensory profile and fatty acid composition defined by 9 EVOO samples of DOLCE AGOGIA in 8 years and come from 1 region.

Data of variety DOLCE AGOGIA are related to years (in brackets the number of samples in each year): [2007 (1)] [2009 (1)] [2012 (2)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] .

  • From region UMBRIA (9 samples) in years: [2007 (1 samples)] [2009 (1 samples)] [2012 (2 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 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=9)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.310.270.360.03
    Eicosanoic acid (%)0.350.310.400.03
    Heptadecenoic acid (%)0.140.060.240.05
    Heptadecanoic acid (%)0.080.030.130.03
    Linoleic acid (%)7.185.737.710.56
    Linolenic acid (%)0.730.650.880.07
    Oleic acid (%)74.6871.0077.611.80
    Palmitic acid (%)13.5112.2216.391.27
    Palmitoleic acid (%)1.010.671.230.15
    Stearic acid (%)1.951.522.260.22
    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).    		46138653675
    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).    		605238866199

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