GENTILE DELL AQUILA

Sensory profile and fatty acid composition defined by 4 EVOO samples of GENTILE DELL AQUILA in 2 years and come from 1 region.

Data of variety GENTILE DELL AQUILA are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (3)] .

From region ABRUZZO (4 samples) in years: [2013 (1 samples)] [2014 (3 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=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.31	0.37	0.02
Heptadecenoic acid (%)	0.15	0.06	0.21	0.06
Heptadecanoic acid (%)	0.09	0.03	0.13	0.04
Linoleic acid (%)	7.19	5.96	7.75	0.73
Linolenic acid (%)	0.58	0.49	0.70	0.08
Oleic acid (%)	76.68	72.98	79.47	2.36
Palmitic acid (%)	11.50	9.96	14.40	1.71
Palmitoleic acid (%)	0.83	0.62	1.25	0.26
Stearic acid (%)	2.24	2.01	2.44	0.16
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).	354	282	405	47

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