GHIACCIOLO
Sensory profile and fatty acid composition defined by 10 EVOO samples of GHIACCIOLO in 10 years and come from 1 region.
Data of variety GHIACCIOLO are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] .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=10)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.29 | 0.26 | 0.32 | 0.02 |
| Eicosanoic acid (%) | 0.39 | 0.34 | 0.47 | 0.03 |
| Heptadecenoic acid (%) | 0.07 | 0.04 | 0.09 | 0.02 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.14 | 0.03 |
| Linoleic acid (%) | 7.01 | 5.17 | 9.13 | 1.16 |
| Linolenic acid (%) | 0.72 | 0.55 | 0.94 | 0.12 |
| Oleic acid (%) | 76.10 | 73.56 | 79.78 | 1.88 |
| Palmitic acid (%) | 12.28 | 9.74 | 13.69 | 1.03 |
| Palmitoleic acid (%) | 0.92 | 0.52 | 1.24 | 0.21 |
| Stearic acid (%) | 2.08 | 0.96 | 2.42 | 0.39 |
| 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). | 454 | 431 | 478 | 24 |
| 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). | 641 | 419 | 813 | 139 |