ORFANA

Sensory profile and fatty acid composition defined by 5 EVOO samples of ORFANA in 5 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)] .

From region EMILIA-ROMAGNA (5 samples) in years: [2006 (1 samples)] [2008 (1 samples)] [2010 (1 samples)] [2021 (1 samples)] [2023 (1 samples)]

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] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=5)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.29	0.28	0.30	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 (%)	7.84	7.39	8.23	0.32
Linolenic acid (%)	0.80	0.69	0.91	0.07
Oleic acid (%)	74.23	73.02	77.51	1.66
Palmitic acid (%)	13.02	10.20	14.03	1.42
Palmitoleic acid (%)	1.02	0.57	1.69	0.37
Stearic acid (%)	1.96	1.49	2.19	0.25
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).	224	224	224	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).	441	319	496	72

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