Variety

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 of

    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%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=180)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.170.330.03
    Eicosanoic acid (%)0.340.170.630.06
    Heptadecenoic acid (%)0.090.050.440.04
    Heptadecanoic acid (%)0.050.020.320.03
    Linoleic acid (%)7.284.8910.891.00
    Linolenic acid (%)0.740.511.060.11
    Oleic acid (%)74.9569.7779.591.99
    Palmitic acid (%)13.549.7317.871.34
    Palmitoleic acid (%)0.860.331.760.22
    Stearic acid (%)1.810.862.780.33
    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).
    424270632108
    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).
    5871411,079202

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