MIGNOLA
Sensory profile and fatty acid composition defined by 99 EVOO samples of MIGNOLA in 18 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)] [2024 (2)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=99)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.26 | 0.20 | 0.31 | 0.02 |
Eicosanoic acid (%) | 0.34 | 0.19 | 0.52 | 0.05 |
Heptadecenoic acid (%) | 0.09 | 0.05 | 0.35 | 0.04 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.64 | 0.07 |
Linoleic acid (%) | 9.02 | 5.84 | 12.52 | 1.23 |
Linolenic acid (%) | 0.65 | 0.29 | 1.03 | 0.11 |
Oleic acid (%) | 71.08 | 66.05 | 75.92 | 2.14 |
Palmitic acid (%) | 14.89 | 11.98 | 17.35 | 1.14 |
Palmitoleic acid (%) | 1.64 | 0.72 | 2.95 | 0.39 |
Stearic acid (%) | 1.91 | 1.25 | 4.86 | 0.36 |
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). | 482 | 341 | 611 | 76 |
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). | 607 | 155 | 1,086 | 207 |