Variety

ORBETANA

Sensory profile and fatty acid composition defined by 32 EVOO samples of ORBETANA in 14 years and come from 1 region.

Data of variety ORBETANA are related to years (in brackets the number of samples in each year): [2006 (2)] [2007 (1)] [2009 (3)] [2010 (1)] [2011 (5)] [2012 (1)] [2013 (3)] [2016 (4)] [2018 (2)] [2020 (2)] [2021 (2)] [2022 (3)] [2023 (1)] [2024 (2)] .

  • From region MARCHE (32 samples) in years: [2006 (2 samples)] [2007 (1 samples)] [2009 (3 samples)] [2010 (1 samples)] [2011 (5 samples)] [2012 (1 samples)] [2013 (3 samples)] [2016 (4 samples)] [2018 (2 samples)] [2020 (2 samples)] [2021 (2 samples)] [2022 (3 samples)] [2023 (1 samples)] [2024 (2 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=32)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.190.280.03
    Eicosanoic acid (%)0.300.230.400.03
    Heptadecenoic acid (%)0.220.070.390.08
    Heptadecanoic acid (%)0.100.030.180.04
    Linoleic acid (%)10.005.1917.252.47
    Linolenic acid (%)0.800.601.090.11
    Oleic acid (%)70.3961.0879.463.74
    Palmitic acid (%)14.7611.1917.871.26
    Palmitoleic acid (%)1.350.832.900.38
    Stearic acid (%)1.781.142.170.21
    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).    		30823936855
    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).    		383120722165

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