NEBBIO

Sensory profile and fatty acid composition defined by 12 EVOO samples of NEBBIO in 12 years and come from 2 region.

Data of variety NEBBIO are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2014 (1)] [2015 (1)] [2017 (1)] [2019 (1)] [2023 (1)] [2026 (1)] .

From region ABRUZZO (11 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2014 (1 samples)] [2015 (1 samples)] [2017 (1 samples)] [2019 (1 samples)] [2023 (1 samples)]

From region TOSCANA (1 samples) in years: [2026 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.

Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CIPRESSINO] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [FEMMINELLA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=12)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.29	0.26	0.31	0.02
Eicosanoic acid (%)	0.32	0.17	0.40	0.06
Heptadecenoic acid (%)	0.12	0.07	0.31	0.07
Heptadecanoic acid (%)	0.08	0.03	0.20	0.05
Linoleic acid (%)	9.00	6.29	10.89	1.20
Linolenic acid (%)	0.77	0.57	0.96	0.10
Oleic acid (%)	71.10	66.29	74.82	2.21
Palmitic acid (%)	15.42	11.53	20.68	2.01
Palmitoleic acid (%)	1.06	0.49	1.67	0.26
Stearic acid (%)	1.81	0.83	2.50	0.43
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).	250	224	276	26
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).	343	241	449	65

— Back to the varieties —