NERA DI VILLACIDRO
Sensory profile and fatty acid composition defined by 5 EVOO samples of NERA DI VILLACIDRO in 5 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)] [2026 (1)] .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] [FARESANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [NOCELLARA MESSINESE] [ORFANA] [ORTICE] [RAVECE] [RUSTICA] [SPERONE DI GALLO] [TONDA DI CAGLIARI] [TONDA IBLEA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=5)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.24 | 0.22 | 0.26 | 0.02 |
| Eicosanoic acid (%) | 0.34 | 0.28 | 0.48 | 0.07 |
| Heptadecenoic acid (%) | 0.09 | 0.07 | 0.15 | 0.03 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.08 | 0.02 |
| Linoleic acid (%) | 7.84 | 7.06 | 9.21 | 0.94 |
| Linolenic acid (%) | 0.68 | 0.54 | 0.95 | 0.14 |
| Oleic acid (%) | 73.97 | 71.51 | 75.81 | 1.73 |
| Palmitic acid (%) | 13.34 | 11.48 | 14.63 | 1.17 |
| Palmitoleic acid (%) | 1.12 | 0.97 | 1.49 | 0.19 |
| Stearic acid (%) | 2.24 | 1.79 | 2.86 | 0.38 |
| 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). | 685 | 685 | 685 | 0 |
| 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 |