PIANTONE DI MOGLIANO
Sensory profile and fatty acid composition defined by 104 EVOO samples of PIANTONE DI MOGLIANO in 18 years and come from 2 region.
Data of variety PIANTONE DI MOGLIANO are related to years (in brackets the number of samples in each year): [2006 (8)] [2007 (6)] [2008 (7)] [2009 (11)] [2010 (10)] [2011 (11)] [2012 (4)] [2013 (6)] [2014 (2)] [2015 (2)] [2016 (3)] [2017 (3)] [2018 (9)] [2020 (4)] [2021 (6)] [2022 (6)] [2023 (3)] [2024 (3)] .Sensory profile
Sensory profile description Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.
Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=104)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.36 | 0.28 | 0.49 | 0.04 |
Eicosanoic acid (%) | 0.40 | 0.23 | 0.54 | 0.06 |
Heptadecenoic acid (%) | 0.22 | 0.06 | 0.34 | 0.06 |
Heptadecanoic acid (%) | 0.11 | 0.03 | 0.43 | 0.04 |
Linoleic acid (%) | 6.87 | 5.07 | 9.55 | 1.00 |
Linolenic acid (%) | 0.74 | 0.52 | 1.05 | 0.13 |
Oleic acid (%) | 75.82 | 70.15 | 81.73 | 2.25 |
Palmitic acid (%) | 12.53 | 8.76 | 16.08 | 1.42 |
Palmitoleic acid (%) | 0.87 | 0.22 | 1.42 | 0.21 |
Stearic acid (%) | 2.04 | 1.19 | 2.86 | 0.27 |
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). | 475 | 291 | 624 | 100 |
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). | 464 | 157 | 927 | 174 |