NERA DI VILLACIDRO

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

Data of variety NERA DI VILLACIDRO are related to years (in brackets the number of samples in each year): [2009 (1)] [2015 (1)] [2016 (1)] [2021 (1)] .

From region SARDEGNA (4 samples) in years: [2009 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2021 (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=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.22	0.22	0.22	0.00
Eicosanoic acid (%)	0.31	0.28	0.33	0.02
Heptadecenoic acid (%)	0.10	0.08	0.15	0.03
Heptadecanoic acid (%)	0.05	0.03	0.08	0.02
Linoleic acid (%)	8.03	7.06	9.21	0.96
Linolenic acid (%)	0.70	0.54	0.95	0.15
Oleic acid (%)	73.52	71.51	75.22	1.65
Palmitic acid (%)	13.81	12.80	14.63	0.80
Palmitoleic acid (%)	1.14	0.97	1.49	0.21
Stearic acid (%)	2.08	1.79	2.46	0.25
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).	456	376	661	119

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