MAJATICA DI FERRANDINA

Sensory profile and fatty acid composition defined by 21 EVOO samples of MAJATICA DI FERRANDINA in 16 years and come from 2 region.

Data of variety MAJATICA DI FERRANDINA are related to years (in brackets the number of samples in each year): [2007 (3)] [2008 (2)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (1)] [2018 (2)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (2)] [2023 (1)] .

From region BASILICATA (20 samples) in years: [2007 (3 samples)] [2008 (2 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (2 samples)] [2023 (1 samples)]

From region CAMPANIA (1 samples) in years: [2018 (1 samples)]

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] [FAVOLOSA] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NEBBIA DEL MENOCCHIA] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RACIOPPELLA] [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=21)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.29	0.26	0.36	0.04
Eicosanoic acid (%)	0.41	0.08	0.54	0.09
Heptadecenoic acid (%)	0.08	0.04	0.28	0.05
Heptadecanoic acid (%)	0.06	0.02	0.20	0.05
Linoleic acid (%)	7.77	6.25	10.34	0.88
Linolenic acid (%)	0.64	0.53	0.89	0.09
Oleic acid (%)	75.30	71.91	78.49	1.28
Palmitic acid (%)	11.97	10.62	12.77	0.59
Palmitoleic acid (%)	0.89	0.44	1.27	0.21
Stearic acid (%)	2.49	1.42	3.46	0.44
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).	419	357	499	59
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).	449	228	884	161

— Back to the varieties —