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)] .

From region ABRUZZO (1 samples) in years: [2019 (1 samples)]

From region LAZIO (10 samples) in years: [2006 (2 samples)] [2007 (1 samples)] [2008 (1 samples)] [2009 (2 samples)] [2010 (1 samples)] [2012 (1 samples)] [2014 (1 samples)] [2022 (1 samples)]

From region MARCHE (6 samples) in years: [2007 (1 samples)] [2013 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2023 (1 samples)]

From region PUGLIA (1 samples) in years: [2010 (1 samples)]

From region TOSCANA (92 samples) in years: [2006 (1 samples)] [2007 (4 samples)] [2008 (6 samples)] [2009 (8 samples)] [2010 (5 samples)] [2011 (6 samples)] [2012 (8 samples)] [2013 (8 samples)] [2014 (12 samples)] [2016 (6 samples)] [2017 (3 samples)] [2018 (4 samples)] [2019 (6 samples)] [2020 (2 samples)] [2021 (4 samples)] [2022 (2 samples)] [2023 (3 samples)] [2024 (1 samples)] [2025 (3 samples)]

From region UMBRIA (70 samples) in years: [2006 (4 samples)] [2007 (8 samples)] [2008 (10 samples)] [2009 (5 samples)] [2010 (2 samples)] [2011 (5 samples)] [2012 (1 samples)] [2013 (3 samples)] [2014 (4 samples)] [2016 (3 samples)] [2017 (3 samples)] [2018 (2 samples)] [2019 (4 samples)] [2020 (6 samples)] [2021 (6 samples)] [2022 (1 samples)] [2023 (1 samples)] [2025 (2 samples)]

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	Standard deviation
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

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