Variety

OGLIAROLA

Sensory profile and fatty acid composition defined by 17 EVOO samples of OGLIAROLA in 7 years and come from 1 region.

Data of variety OGLIAROLA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (3)] [2008 (7)] [2009 (2)] [2010 (1)] [2011 (1)] [2012 (2)] .

  • From region CAMPANIA (17 samples) in years: [2006 (1 samples)] [2007 (3 samples)] [2008 (7 samples)] [2009 (2 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (2 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.

    Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

    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=17)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.390.300.500.07
    Heptadecenoic acid (%)0.100.070.210.04
    Heptadecanoic acid (%)0.070.040.190.04
    Linoleic acid (%)7.365.089.681.21
    Linolenic acid (%)0.730.501.080.15
    Oleic acid (%)75.7471.1979.781.85
    Palmitic acid (%)12.399.7414.221.04
    Palmitoleic acid (%)0.840.611.140.17
    Stearic acid (%)2.131.172.980.48
    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).    		459213790167

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