MORAIOLO
Sensory profile and fatty acid composition defined by 174 EVOO samples of MORAIOLO in 17 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)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=174)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.17 | 0.32 | 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 (%) | 7.26 | 4.89 | 10.89 | 1.00 |
Linolenic acid (%) | 0.73 | 0.51 | 1.06 | 0.11 |
Oleic acid (%) | 75.01 | 69.77 | 79.59 | 1.98 |
Palmitic acid (%) | 13.52 | 9.73 | 17.87 | 1.35 |
Palmitoleic acid (%) | 0.85 | 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). | 481 | 270 | 632 | 100 |
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 |