Variety

PICHOLINE

Sensory profile and fatty acid composition defined by 38 EVOO samples of PICHOLINE in 15 years and come from 5 region.

Data of variety PICHOLINE are related to years (in brackets the number of samples in each year): [2008 (2)] [2010 (1)] [2011 (1)] [2012 (2)] [2013 (2)] [2014 (5)] [2015 (1)] [2016 (2)] [2017 (2)] [2018 (3)] [2019 (3)] [2020 (6)] [2021 (4)] [2022 (3)] [2023 (1)] .

  • From region ABRUZZO (3 samples) in years: [2012 (1 samples)] [2014 (1 samples)] [2018 (1 samples)]
  • From region BASILICATA (1 samples) in years: [2020 (1 samples)]
  • From region CAMPANIA (8 samples) in years: [2010 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2021 (1 samples)] [2022 (1 samples)]
  • From region MARCHE (3 samples) in years: [2013 (1 samples)] [2014 (1 samples)] [2017 (1 samples)]
  • From region PUGLIA (23 samples) in years: [2008 (2 samples)] [2012 (1 samples)] [2014 (3 samples)] [2015 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (3 samples)] [2020 (5 samples)] [2021 (3 samples)] [2022 (2 samples)] [2023 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.

    Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]

    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=38)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.270.220.310.03
    Eicosanoic acid (%)0.370.260.540.06
    Heptadecenoic acid (%)0.080.060.130.02
    Heptadecanoic acid (%)0.050.030.080.01
    Linoleic acid (%)9.095.7611.841.71
    Linolenic acid (%)0.810.641.010.09
    Oleic acid (%)72.4767.5979.202.85
    Palmitic acid (%)13.6110.6016.261.41
    Palmitoleic acid (%)0.940.071.530.29
    Stearic acid (%)2.150.873.040.41
    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).
    53242461271
    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).
    7714281,458219

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