INTOSSO
Sensory profile and fatty acid composition defined by 41 EVOO samples of INTOSSO in 18 years and come from 1 region.
Data of variety INTOSSO are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2009 (2)] [2010 (1)] [2011 (1)] [2012 (1)] [2013 (3)] [2014 (4)] [2015 (2)] [2016 (3)] [2017 (2)] [2018 (3)] [2019 (2)] [2020 (5)] [2021 (3)] [2022 (3)] [2023 (2)] [2024 (2)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=41)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.31 | 0.23 | 0.41 | 0.04 |
Eicosanoic acid (%) | 0.43 | 0.16 | 0.57 | 0.08 |
Heptadecenoic acid (%) | 0.17 | 0.06 | 0.29 | 0.07 |
Heptadecanoic acid (%) | 0.10 | 0.04 | 0.19 | 0.04 |
Linoleic acid (%) | 8.15 | 6.10 | 11.29 | 1.19 |
Linolenic acid (%) | 0.77 | 0.56 | 1.13 | 0.12 |
Oleic acid (%) | 73.53 | 65.94 | 77.90 | 2.28 |
Palmitic acid (%) | 13.02 | 9.25 | 20.18 | 1.62 |
Palmitoleic acid (%) | 0.85 | 0.54 | 1.38 | 0.19 |
Stearic acid (%) | 2.55 | 1.71 | 3.29 | 0.40 |
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). | 396 | 316 | 499 | 62 |
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). | 575 | 222 | 1,019 | 180 |