Variety

QUERCETANO

Sensory profile and fatty acid composition defined by 13 EVOO samples of QUERCETANO in 10 years and come from 1 region.

Data of variety QUERCETANO are related to years (in brackets the number of samples in each year): [2009 (1)] [2011 (2)] [2013 (2)] [2014 (1)] [2017 (2)] [2018 (1)] [2019 (1)] [2020 (1)] [2022 (1)] [2023 (1)] .

  • From region TOSCANA (13 samples) in years: [2009 (1 samples)] [2011 (2 samples)] [2013 (2 samples)] [2014 (1 samples)] [2017 (2 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2022 (1 samples)] [2023 (1 samples)]

    • Sensory profile

    Sensory profile of

    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] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

    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=13)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.280.250.290.02
    Eicosanoic acid (%)0.420.350.480.04
    Heptadecenoic acid (%)0.080.060.090.01
    Heptadecanoic acid (%)0.060.050.070.01
    Linoleic acid (%)5.754.368.871.19
    Linolenic acid (%)0.670.480.880.10
    Oleic acid (%)77.0572.6579.762.05
    Palmitic acid (%)12.1610.9714.350.86
    Palmitoleic acid (%)0.650.471.120.18
    Stearic acid (%)2.782.193.180.25
    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).    		37334640027
    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).    		25870396100

    — Back to the varieties —