Variety

MIGNOLA

Sensory profile and fatty acid composition defined by 97 EVOO samples of MIGNOLA in 17 years and come from 1 region.

Data of variety MIGNOLA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (6)] [2008 (4)] [2009 (8)] [2010 (5)] [2011 (9)] [2012 (5)] [2013 (5)] [2014 (6)] [2016 (10)] [2017 (2)] [2018 (11)] [2019 (6)] [2020 (4)] [2021 (5)] [2022 (6)] [2023 (4)] .

  • From region MARCHE (97 samples) in years: [2006 (1 samples)] [2007 (6 samples)] [2008 (4 samples)] [2009 (8 samples)] [2010 (5 samples)] [2011 (9 samples)] [2012 (5 samples)] [2013 (5 samples)] [2014 (6 samples)] [2016 (10 samples)] [2017 (2 samples)] [2018 (11 samples)] [2019 (6 samples)] [2020 (4 samples)] [2021 (5 samples)] [2022 (6 samples)] [2023 (4 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium olive fruity intensity, with peculiar soft fruits scent; pungency and bitter taste of medium intensity.

    Belong to this typology: [CARPINETANA] [CELLINA DI NARDO] [MIGNOLA] [OGLIAROLA SALENTINA]

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=97)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.260.200.310.02
    Eicosanoic acid (%)0.340.190.520.05
    Heptadecenoic acid (%)0.090.050.350.04
    Heptadecanoic acid (%)0.050.010.640.07
    Linoleic acid (%)9.005.8412.521.22
    Linolenic acid (%)0.650.291.030.11
    Oleic acid (%)71.1266.0575.922.14
    Palmitic acid (%)14.8911.9817.351.15
    Palmitoleic acid (%)1.640.722.950.39
    Stearic acid (%)1.911.254.860.36
    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).    		48634161181
    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).    		6071551,086207

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