Variety

OTTOBRATICA

Sensory profile and fatty acid composition defined by 15 EVOO samples of OTTOBRATICA in 11 years and come from 1 region.

Data of variety OTTOBRATICA are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2018 (2)] [2019 (2)] [2020 (2)] [2021 (1)] [2022 (2)] [2023 (1)] .

  • From region CALABRIA (15 samples) in years: [2006 (1 samples)] [2008 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (2 samples)] [2019 (2 samples)] [2020 (2 samples)] [2021 (1 samples)] [2022 (2 samples)] [2023 (1 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=15)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.200.390.06
    Eicosanoic acid (%)0.410.290.590.08
    Heptadecenoic acid (%)0.250.070.390.10
    Heptadecanoic acid (%)0.170.040.270.06
    Linoleic acid (%)9.216.1610.621.33
    Linolenic acid (%)0.690.580.900.09
    Oleic acid (%)69.4864.9477.072.95
    Palmitic acid (%)15.7611.3418.621.93
    Palmitoleic acid (%)1.250.511.690.30
    Stearic acid (%)2.391.423.050.42
    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).
    379247603159
    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).
    6903031,268298

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