MORAIOLO
Sensory profile and fatty acid composition defined by 180 EVOO samples of MORAIOLO in 19 years and come from 6 region.
Data of variety MORAIOLO are related to years (in brackets the number of samples in each year): [2006 (7)] [2007 (14)] [2008 (17)] [2009 (15)] [2010 (9)] [2011 (11)] [2012 (10)] [2013 (12)] [2014 (17)] [2016 (9)] [2017 (7)] [2018 (7)] [2019 (12)] [2020 (8)] [2021 (10)] [2022 (4)] [2023 (5)] [2024 (1)] [2025 (5)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.
Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [LECCIO DEL CORNO] [MINUTA DI CHIUSI] [MORAIOLO] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=180)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.17 | 0.33 | 0.03 |
Eicosanoic acid (%) | 0.34 | 0.17 | 0.63 | 0.06 |
Heptadecenoic acid (%) | 0.09 | 0.05 | 0.44 | 0.04 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.32 | 0.03 |
Linoleic acid (%) | 7.28 | 4.89 | 10.89 | 1.00 |
Linolenic acid (%) | 0.74 | 0.51 | 1.06 | 0.11 |
Oleic acid (%) | 74.95 | 69.77 | 79.59 | 1.99 |
Palmitic acid (%) | 13.54 | 9.73 | 17.87 | 1.34 |
Palmitoleic acid (%) | 0.86 | 0.33 | 1.76 | 0.22 |
Stearic acid (%) | 1.81 | 0.86 | 2.78 | 0.33 |
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). | 424 | 270 | 632 | 108 |
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). | 587 | 141 | 1,079 | 202 |