PISCIOTTANA

Sensory profile and fatty acid composition defined by 9 EVOO samples of PISCIOTTANA in 6 years and come from 1 region.

Data of variety PISCIOTTANA are related to years (in brackets the number of samples in each year): [2011 (1)] [2012 (2)] [2013 (1)] [2014 (1)] [2016 (3)] [2017 (1)] .

From region CAMPANIA (9 samples) in years: [2011 (1 samples)] [2012 (2 samples)] [2013 (1 samples)] [2014 (1 samples)] [2016 (3 samples)] [2017 (1 samples)]

Sensory profile

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%)

Fatty acids composition

Statistical moments of fatty acids composition (n=9)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.26	0.38	0.04
Heptadecenoic acid (%)	0.21	0.08	0.31	0.08
Heptadecanoic acid (%)	0.15	0.03	0.52	0.14
Linoleic acid (%)	6.41	4.66	7.87	0.96
Linolenic acid (%)	0.68	0.58	0.84	0.07
Oleic acid (%)	73.43	65.68	78.88	3.72
Palmitic acid (%)	15.17	11.32	21.94	2.78
Palmitoleic acid (%)	1.39	0.56	1.77	0.36
Stearic acid (%)	1.95	1.50	2.21	0.23
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).
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).	598	188	823	171

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