GRIGNANO
Sensory profile and fatty acid composition defined by 7 EVOO samples of GRIGNANO in 5 years and come from 3 region.
Data of variety GRIGNANO are related to years (in brackets the number of samples in each year): [2010 (2)] [2011 (1)] [2019 (1)] [2021 (2)] [2024 (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=7)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.28 | 0.23 | 0.31 | 0.04 |
| Eicosanoic acid (%) | 0.33 | 0.30 | 0.42 | 0.04 |
| Heptadecenoic acid (%) | 0.08 | 0.06 | 0.10 | 0.01 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 | 0.01 |
| Linoleic acid (%) | 5.68 | 4.42 | 6.80 | 0.89 |
| Linolenic acid (%) | 0.73 | 0.46 | 0.83 | 0.12 |
| Oleic acid (%) | 76.52 | 75.26 | 78.84 | 1.44 |
| Palmitic acid (%) | 12.96 | 11.40 | 13.77 | 0.81 |
| Palmitoleic acid (%) | 1.03 | 0.69 | 1.21 | 0.17 |
| Stearic acid (%) | 2.28 | 1.88 | 3.08 | 0.37 |
| 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). | 447 | 447 | 447 | 0 |
| 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). | 515 | 328 | 696 | 124 |