NERA DI OLIENA

Sensory profile and fatty acid composition defined by 8 EVOO samples of NERA DI OLIENA in 4 years and come from 1 region.

Data of variety NERA DI OLIENA are related to years (in brackets the number of samples in each year): [2007 (2)] [2008 (3)] [2012 (2)] [2013 (1)] .

From region SARDEGNA (8 samples) in years: [2007 (2 samples)] [2008 (3 samples)] [2012 (2 samples)] [2013 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=8)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.30	0.46	0.05
Heptadecenoic acid (%)	0.10	0.06	0.26	0.06
Heptadecanoic acid (%)	0.07	0.04	0.26	0.07
Linoleic acid (%)	10.07	7.25	11.88	1.53
Linolenic acid (%)	0.71	0.66	0.76	0.03
Oleic acid (%)	72.20	69.75	76.62	2.32
Palmitic acid (%)	13.02	11.25	14.00	0.81
Palmitoleic acid (%)	0.86	0.72	0.99	0.08
Stearic acid (%)	2.25	1.72	2.59	0.26
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).
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).	452	279	536	74

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