Variety

GENTILE DI MAFALDA

Sensory profile and fatty acid composition defined by 8 EVOO samples of GENTILE DI MAFALDA in 8 years and come from 2 region.

Data of variety GENTILE DI MAFALDA are related to years (in brackets the number of samples in each year): [2017 (1)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] [2024 (1)] .

  • From region CAMPANIA (1 samples) in years: [2019 (1 samples)]
  • From region MOLISE (7 samples) in years: [2017 (1 samples)] [2018 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 samples)] [2024 (1 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=8)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.210.130.300.06
    Eicosanoic acid (%)0.310.220.380.05
    Heptadecenoic acid (%)0.090.070.120.02
    Heptadecanoic acid (%)0.050.040.070.01
    Linoleic acid (%)11.807.6513.041.67
    Linolenic acid (%)1.080.681.180.16
    Oleic acid (%)64.3361.1072.203.42
    Palmitic acid (%)18.0714.9719.991.53
    Palmitoleic acid (%)2.021.602.280.21
    Stearic acid (%)1.871.702.180.17
    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).    		34430639236
    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).    		507146704207

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