Variety

NOCELLARA MESSINESE

Sensory profile and fatty acid composition defined by 9 EVOO samples of NOCELLARA MESSINESE in 9 years and come from 3 region.

Data of variety NOCELLARA MESSINESE are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (1)] .

  • From region CALABRIA (2 samples) in years: [2011 (1 samples)] [2016 (1 samples)]
  • From region PUGLIA (4 samples) in years: [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2015 (1 samples)]
  • From region SICILIA (3 samples) in years: [2006 (1 samples)] [2008 (1 samples)] [2010 (1 samples)]
  • Sensory profile

    Sensory profile of

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

    Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]

    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=9)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.370.290.450.05
    Heptadecenoic acid (%)0.220.080.330.08
    Heptadecanoic acid (%)0.100.040.160.04
    Linoleic acid (%)11.128.6316.602.29
    Linolenic acid (%)0.740.570.970.14
    Oleic acid (%)69.9661.6274.563.55
    Palmitic acid (%)14.0111.7316.721.43
    Palmitoleic acid (%)1.150.751.820.30
    Stearic acid (%)2.011.702.710.27
    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).
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