Variety

OGLIAROLA SALENTINA

Sensory profile and fatty acid composition defined by 29 EVOO samples of OGLIAROLA SALENTINA in 16 years and come from 1 region.

Data of variety OGLIAROLA SALENTINA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2008 (7)] [2009 (2)] [2010 (1)] [2012 (1)] [2013 (2)] [2014 (1)] [2015 (1)] [2017 (1)] [2018 (2)] [2019 (1)] [2020 (1)] [2021 (3)] [2022 (2)] [2024 (2)] .

  • From region PUGLIA (29 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2008 (7 samples)] [2009 (2 samples)] [2010 (1 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (1 samples)] [2015 (1 samples)] [2017 (1 samples)] [2018 (2 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (3 samples)] [2022 (2 samples)] [2024 (2 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium olive fruity intensity, with peculiar soft fruits scent; pungency and bitter taste of medium intensity.

    Belong to this typology: [CARPINETANA] [CELLINA DI NARDO] [MIGNOLA] [OGLIAROLA SALENTINA]

    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=29)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.240.290.02
    Eicosanoic acid (%)0.350.260.420.04
    Heptadecenoic acid (%)0.090.060.140.02
    Heptadecanoic acid (%)0.050.020.200.03
    Linoleic acid (%)10.136.8512.931.17
    Linolenic acid (%)0.640.520.870.09
    Oleic acid (%)69.1364.8476.132.64
    Palmitic acid (%)15.5211.4917.761.64
    Palmitoleic acid (%)1.960.583.060.46
    Stearic acid (%)1.770.922.370.40
    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).    		51243561163
    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).    		5672231,058202

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