Variety

RAGGIOLO

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

Data of variety RAGGIOLO are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2013 (1)] .

  • From region TOSCANA (6 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2013 (1 samples)]
  • Sensory profile

    Sensory profile of

    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] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [RAGGIOLA] [RAGGIOLO] [RAJA] [RAZZO] [SALVIANA] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=6)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.330.230.400.06
    Heptadecenoic acid (%)0.110.080.170.03
    Heptadecanoic acid (%)0.050.030.110.03
    Linoleic acid (%)6.295.317.320.81
    Linolenic acid (%)0.680.490.900.14
    Oleic acid (%)77.6675.7378.991.19
    Palmitic acid (%)12.3011.5313.220.52
    Palmitoleic acid (%)0.750.590.900.10
    Stearic acid (%)1.600.921.910.38
    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).
    6204231,020190

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