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 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] [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=9)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.29	0.45	0.05
Heptadecenoic acid (%)	0.22	0.08	0.33	0.08
Heptadecanoic acid (%)	0.10	0.04	0.16	0.04
Linoleic acid (%)	11.12	8.63	16.60	2.29
Linolenic acid (%)	0.74	0.57	0.97	0.14
Oleic acid (%)	69.96	61.62	74.56	3.55
Palmitic acid (%)	14.01	11.73	16.72	1.43
Palmitoleic acid (%)	1.15	0.75	1.82	0.30
Stearic acid (%)	2.01	1.70	2.71	0.27
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).	336	267	425	59

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