RAGGIOLA
Sensory profile and fatty acid composition defined by 36 EVOO samples of RAGGIOLA in 17 years and come from 2 region.
Data of variety RAGGIOLA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (2)] [2010 (3)] [2011 (2)] [2013 (1)] [2014 (1)] [2015 (1)] [2016 (2)] [2017 (2)] [2018 (2)] [2019 (1)] [2020 (3)] [2021 (4)] [2022 (1)] [2023 (6)] [2024 (3)] .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=36)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.29 | 0.24 | 0.38 | 0.04 |
Eicosanoic acid (%) | 0.35 | 0.17 | 0.46 | 0.05 |
Heptadecenoic acid (%) | 0.09 | 0.06 | 0.26 | 0.04 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.13 | 0.02 |
Linoleic acid (%) | 7.13 | 5.68 | 9.67 | 0.73 |
Linolenic acid (%) | 0.68 | 0.52 | 0.88 | 0.09 |
Oleic acid (%) | 74.88 | 70.13 | 78.53 | 1.64 |
Palmitic acid (%) | 13.42 | 11.54 | 15.53 | 0.83 |
Palmitoleic acid (%) | 0.97 | 0.53 | 1.38 | 0.19 |
Stearic acid (%) | 2.09 | 1.51 | 2.57 | 0.25 |
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). | 431 | 332 | 524 | 50 |
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). | 618 | 185 | 992 | 202 |