FARESANA
Sensory profile and fatty acid composition defined by 7 EVOO samples of FARESANA in 6 years and come from 1 region.
Data of variety FARESANA are related to years (in brackets the number of samples in each year): [2012 (1)] [2016 (1)] [2018 (1)] [2020 (1)] [2022 (1)] [2026 (2)] .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] [FARESANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [NOCELLARA MESSINESE] [ORFANA] [ORTICE] [RAVECE] [RUSTICA] [SPERONE DI GALLO] [TONDA DI CAGLIARI] [TONDA IBLEA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=7)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.32 | 0.23 | 0.40 | 0.07 |
| Eicosanoic acid (%) | 0.32 | 0.29 | 0.41 | 0.04 |
| Heptadecenoic acid (%) | 0.24 | 0.18 | 0.28 | 0.03 |
| Heptadecanoic acid (%) | 0.13 | 0.09 | 0.16 | 0.02 |
| Linoleic acid (%) | 7.17 | 6.07 | 8.26 | 0.75 |
| Linolenic acid (%) | 0.67 | 0.61 | 0.74 | 0.04 |
| Oleic acid (%) | 77.35 | 75.68 | 79.70 | 1.20 |
| Palmitic acid (%) | 10.90 | 9.28 | 11.86 | 0.84 |
| Palmitoleic acid (%) | 0.68 | 0.46 | 0.81 | 0.10 |
| Stearic acid (%) | 2.10 | 1.46 | 2.42 | 0.30 |
| 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). | 351 | 270 | 442 | 71 |
| 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 |