Variety

ORTICE

Sensory profile and fatty acid composition defined by 24 EVOO samples of ORTICE in 16 years and come from 1 region.

Data of variety ORTICE are related to years (in brackets the number of samples in each year): [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (2)] [2013 (2)] [2014 (1)] [2016 (1)] [2017 (1)] [2018 (1)] [2019 (2)] [2020 (3)] [2021 (3)] [2022 (2)] [2023 (1)] [2024 (1)] .

  • From region CAMPANIA (24 samples) in years: [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (2 samples)] [2013 (2 samples)] [2014 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (2 samples)] [2020 (3 samples)] [2021 (3 samples)] [2022 (2 samples)] [2023 (1 samples)] [2024 (1 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=24)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.240.200.300.03
    Eicosanoic acid (%)0.440.280.540.06
    Heptadecenoic acid (%)0.080.040.240.04
    Heptadecanoic acid (%)0.060.020.120.02
    Linoleic acid (%)9.696.1212.631.87
    Linolenic acid (%)0.780.510.960.11
    Oleic acid (%)71.5866.4379.012.96
    Palmitic acid (%)13.4510.2415.641.25
    Palmitoleic acid (%)0.790.231.190.23
    Stearic acid (%)2.781.793.640.48
    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).    		41335755683
    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).    		593295968192

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