LANTESCA
Sensory profile and fatty acid composition defined by 6 EVOO samples of LANTESCA in 6 years and come from 1 region.
Data of variety LANTESCA are related to years (in brackets the number of samples in each year): [2007 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2019 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.
Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.38 | 0.34 | 0.41 | 0.02 |
Heptadecenoic acid (%) | 0.08 | 0.07 | 0.10 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.03 | 0.06 | 0.01 |
Linoleic acid (%) | 7.16 | 4.92 | 8.70 | 1.19 |
Linolenic acid (%) | 0.67 | 0.49 | 0.86 | 0.14 |
Oleic acid (%) | 74.60 | 72.19 | 77.29 | 1.95 |
Palmitic acid (%) | 13.39 | 11.62 | 14.86 | 1.22 |
Palmitoleic acid (%) | 1.24 | 1.04 | 1.43 | 0.12 |
Stearic acid (%) | 2.19 | 1.27 | 3.37 | 0.65 |
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). | 534 | 355 | 808 | 148 |