FARASANA

Sensory profile and fatty acid composition defined by 5 EVOO samples of FARASANA in 5 years and come from 1 region.

Data of variety FARASANA are related to years (in brackets the number of samples in each year): [2012 (1)] [2016 (1)] [2018 (1)] [2020 (1)] [2022 (1)] .

From region BASILICATA (5 samples) in years: [2012 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2020 (1 samples)] [2022 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=5)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.25	0.23	0.27	0.02
Eicosanoic acid (%)	0.30	0.29	0.32	0.01
Heptadecenoic acid (%)	0.26	0.22	0.28	0.02
Heptadecanoic acid (%)	0.14	0.12	0.16	0.01
Linoleic acid (%)	6.94	6.07	8.00	0.71
Linolenic acid (%)	0.67	0.61	0.74	0.05
Oleic acid (%)	77.20	75.68	79.70	1.40
Palmitic acid (%)	11.30	10.46	11.86	0.52
Palmitoleic acid (%)	0.69	0.46	0.81	0.12
Stearic acid (%)	2.10	1.46	2.42	0.34
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).	442	442	442	0
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).	519	232	785	205

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