PROVENZALE
Sensory profile and fatty acid composition defined by 4 EVOO samples of PROVENZALE in 4 years and come from 1 region.
Data of variety PROVENZALE are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (1)] [2023 (1)] [2024 (1)] .Sensory profile
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] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.23 | 0.21 | 0.25 | 0.02 |
Eicosanoic acid (%) | 0.46 | 0.42 | 0.52 | 0.04 |
Heptadecenoic acid (%) | 0.06 | 0.05 | 0.07 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.04 | 0.05 | 0.00 |
Linoleic acid (%) | 9.85 | 8.44 | 11.18 | 1.03 |
Linolenic acid (%) | 0.65 | 0.56 | 0.72 | 0.06 |
Oleic acid (%) | 69.72 | 67.63 | 72.33 | 1.78 |
Palmitic acid (%) | 14.57 | 13.70 | 15.42 | 0.69 |
Palmitoleic acid (%) | 1.12 | 0.87 | 1.38 | 0.19 |
Stearic acid (%) | 3.02 | 2.80 | 3.14 | 0.13 |
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). | 360 | 325 | 397 | 29 |
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). | 568 | 568 | 568 | 0 |