Variety

PENDOLINO

Sensory profile and fatty acid composition defined by 32 EVOO samples of PENDOLINO in 12 years and come from 4 region.

Data of variety PENDOLINO are related to years (in brackets the number of samples in each year): [2007 (5)] [2008 (6)] [2009 (3)] [2011 (3)] [2012 (1)] [2013 (4)] [2014 (4)] [2018 (1)] [2020 (1)] [2021 (2)] [2022 (1)] [2023 (1)] .

  • From region ABRUZZO (3 samples) in years: [2014 (2 samples)] [2023 (1 samples)]
  • From region MARCHE (9 samples) in years: [2007 (5 samples)] [2008 (1 samples)] [2009 (1 samples)] [2011 (1 samples)] [2013 (1 samples)]
  • From region TOSCANA (19 samples) in years: [2008 (5 samples)] [2009 (2 samples)] [2011 (2 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (2 samples)] [2018 (1 samples)] [2020 (1 samples)] [2021 (2 samples)] [2022 (1 samples)]
  • From region UMBRIA (1 samples) in years: [2013 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

    Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [RAGGIOLA] [RAGGIOLO] [RAJA] [RAZZO] [SALVIANA] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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 (%)0.290.260.330.02
    Eicosanoic acid (%)0.320.230.380.04
    Heptadecenoic acid (%)0.090.050.240.03
    Heptadecanoic acid (%)0.040.030.130.02
    Linoleic acid (%)7.175.399.741.06
    Linolenic acid (%)0.810.631.050.10
    Oleic acid (%)75.3471.1178.331.84
    Palmitic acid (%)13.3410.9514.940.87
    Palmitoleic acid (%)0.940.521.420.23
    Stearic acid (%)1.630.752.390.33
    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).
    455304606151
    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).
    499991,197279

    — Back to the varieties —