OLIVASTRA SEGGIANESE
Sensory profile and fatty acid composition defined by 20 EVOO samples of OLIVASTRA SEGGIANESE in 12 years and come from 1 region.
Data of variety OLIVASTRA SEGGIANESE are related to years (in brackets the number of samples in each year): [2007 (1)] [2009 (1)] [2010 (1)] [2011 (2)] [2012 (1)] [2013 (3)] [2014 (2)] [2015 (2)] [2016 (3)] [2017 (2)] [2018 (1)] [2022 (1)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=20)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.22 | 0.22 | 0.22 | 0.00 |
Eicosanoic acid (%) | 0.32 | 0.14 | 0.42 | 0.06 |
Heptadecenoic acid (%) | 0.07 | 0.05 | 0.09 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.03 | 0.09 | 0.01 |
Linoleic acid (%) | 7.08 | 5.27 | 9.03 | 0.90 |
Linolenic acid (%) | 0.60 | 0.45 | 0.83 | 0.09 |
Oleic acid (%) | 74.79 | 70.72 | 78.11 | 2.13 |
Palmitic acid (%) | 13.51 | 11.74 | 15.13 | 1.13 |
Palmitoleic acid (%) | 1.08 | 0.80 | 1.46 | 0.16 |
Stearic acid (%) | 2.23 | 1.67 | 2.89 | 0.33 |
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). | 494 | 494 | 494 | 0 |
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). | 439 | 235 | 696 | 130 |