OLIVA ROSSA
Sensory profile and fatty acid composition defined by 11 EVOO samples of OLIVA ROSSA in 7 years and come from 1 region.
Data of variety OLIVA ROSSA are related to years (in brackets the number of samples in each year): [2007 (1)] [2015 (1)] [2020 (2)] [2021 (2)] [2022 (2)] [2023 (1)] [2024 (2)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.
Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=11)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.29 | 0.25 | 0.32 | 0.02 |
Eicosanoic acid (%) | 0.35 | 0.28 | 0.47 | 0.05 |
Heptadecenoic acid (%) | 0.07 | 0.05 | 0.10 | 0.02 |
Heptadecanoic acid (%) | 0.04 | 0.03 | 0.08 | 0.01 |
Linoleic acid (%) | 8.21 | 7.17 | 9.44 | 0.67 |
Linolenic acid (%) | 0.81 | 0.71 | 0.96 | 0.09 |
Oleic acid (%) | 74.01 | 71.96 | 75.52 | 1.26 |
Palmitic acid (%) | 13.13 | 11.38 | 14.98 | 1.18 |
Palmitoleic acid (%) | 0.91 | 0.08 | 1.33 | 0.33 |
Stearic acid (%) | 1.97 | 1.68 | 2.46 | 0.23 |
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). | 487 | 286 | 643 | 148 |
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). | 830 | 182 | 1,267 | 370 |