GIARRAFFA

Sensory profile and fatty acid composition defined by 7 EVOO samples of GIARRAFFA in 6 years and come from 2 region.

Data of variety GIARRAFFA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] [2013 (2)] [2015 (1)] [2016 (1)] .

From region PUGLIA (1 samples) in years: [2016 (1 samples)]

From region SICILIA (6 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2013 (2 samples)] [2015 (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=7)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.31	0.44	0.04
Heptadecenoic acid (%)	0.23	0.07	0.38	0.09
Heptadecanoic acid (%)	0.12	0.03	0.17	0.04
Linoleic acid (%)	9.97	8.85	10.90	0.75
Linolenic acid (%)	0.84	0.66	1.10	0.13
Oleic acid (%)	70.25	68.96	72.08	1.01
Palmitic acid (%)	14.57	13.43	15.70	0.87
Palmitoleic acid (%)	1.23	0.93	1.72	0.25
Stearic acid (%)	2.15	1.72	2.64	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).
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).	332	157	527	125

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