DRITTA
Sensory profile and fatty acid composition defined by 69 EVOO samples of DRITTA in 18 years and come from 2 region.
Data of variety DRITTA are related to years (in brackets the number of samples in each year): [2006 (3)] [2007 (3)] [2008 (1)] [2010 (2)] [2011 (2)] [2012 (4)] [2013 (12)] [2014 (7)] [2015 (3)] [2016 (6)] [2017 (6)] [2018 (3)] [2019 (6)] [2020 (4)] [2021 (3)] [2022 (2)] [2023 (1)] [2024 (1)] .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=69)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.25 | 0.15 | 0.43 | 0.06 |
Eicosanoic acid (%) | 0.43 | 0.23 | 0.57 | 0.07 |
Heptadecenoic acid (%) | 0.08 | 0.04 | 0.21 | 0.02 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.66 | 0.08 |
Linoleic acid (%) | 8.24 | 5.71 | 13.80 | 1.33 |
Linolenic acid (%) | 0.67 | 0.49 | 0.84 | 0.08 |
Oleic acid (%) | 72.77 | 64.69 | 77.80 | 2.56 |
Palmitic acid (%) | 13.78 | 10.80 | 16.05 | 1.36 |
Palmitoleic acid (%) | 0.97 | 0.48 | 1.33 | 0.20 |
Stearic acid (%) | 2.66 | 1.61 | 3.55 | 0.46 |
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). | 466 | 381 | 526 | 53 |
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). | 598 | 261 | 1,198 | 200 |