RAJA
Sensory profile and fatty acid composition defined by 4 EVOO samples of RAJA in 3 years and come from 1 region.
Data of variety RAJA are related to years (in brackets the number of samples in each year): [2008 (1)] [2010 (2)] [2013 (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] [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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | ||||
Eicosanoic acid (%) | 0.36 | 0.30 | 0.40 | 0.04 |
Heptadecenoic acid (%) | 0.08 | 0.07 | 0.09 | 0.01 |
Heptadecanoic acid (%) | 0.04 | 0.03 | 0.04 | 0.00 |
Linoleic acid (%) | 7.90 | 6.51 | 9.65 | 1.15 |
Linolenic acid (%) | 0.61 | 0.53 | 0.72 | 0.07 |
Oleic acid (%) | 74.70 | 74.01 | 75.74 | 0.69 |
Palmitic acid (%) | 13.24 | 12.58 | 13.62 | 0.40 |
Palmitoleic acid (%) | 0.93 | 0.69 | 1.16 | 0.19 |
Stearic acid (%) | 1.85 | 1.26 | 2.15 | 0.35 |
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). | 401 | 283 | 589 | 115 |