ORFANA
Sensory profile and fatty acid composition defined by 6 EVOO samples of ORFANA in 6 years and come from 1 region.
Data of variety ORFANA are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2010 (1)] [2021 (1)] [2023 (1)] [2025 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.
Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [NOCELLARA MESSINESE] [ORFANA] [ORTICE] [RAVECE] [RUSTICA] [SPERONE DI GALLO] [TONDA DI CAGLIARI] [TONDA IBLEA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.30 | 0.28 | 0.31 | 0.01 |
| Eicosanoic acid (%) | 0.38 | 0.35 | 0.43 | 0.03 |
| Heptadecenoic acid (%) | 0.23 | 0.16 | 0.28 | 0.04 |
| Heptadecanoic acid (%) | 0.12 | 0.08 | 0.15 | 0.02 |
| Linoleic acid (%) | 8.01 | 7.39 | 8.89 | 0.49 |
| Linolenic acid (%) | 0.82 | 0.69 | 0.91 | 0.08 |
| Oleic acid (%) | 73.76 | 71.41 | 77.51 | 1.84 |
| Palmitic acid (%) | 13.25 | 10.20 | 14.39 | 1.40 |
| Palmitoleic acid (%) | 1.06 | 0.57 | 1.69 | 0.34 |
| Stearic acid (%) | 1.97 | 1.49 | 2.19 | 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). | 244 | 224 | 263 | 20 |
| 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). | 441 | 319 | 496 | 72 |