ROSCIOLA COLLI ESINI
Sensory profile and fatty acid composition defined by 12 EVOO samples of ROSCIOLA COLLI ESINI in 10 years and come from 1 region.
Data of variety ROSCIOLA COLLI ESINI are related to years (in brackets the number of samples in each year): [2010 (1)] [2011 (1)] [2016 (2)] [2017 (1)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (2)] [2023 (1)] .Sensory profile
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] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=12)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.26 | 0.30 | 0.02 |
Eicosanoic acid (%) | 0.35 | 0.23 | 0.42 | 0.05 |
Heptadecenoic acid (%) | 0.08 | 0.07 | 0.12 | 0.01 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.09 | 0.01 |
Linoleic acid (%) | 8.30 | 6.67 | 9.88 | 1.19 |
Linolenic acid (%) | 0.67 | 0.48 | 0.80 | 0.08 |
Oleic acid (%) | 72.12 | 69.64 | 75.25 | 1.81 |
Palmitic acid (%) | 14.57 | 13.12 | 15.53 | 0.74 |
Palmitoleic acid (%) | 1.28 | 0.95 | 1.63 | 0.19 |
Stearic acid (%) | 2.23 | 1.93 | 2.46 | 0.17 |
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). | 451 | 358 | 532 | 72 |
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). | 440 | 213 | 725 | 162 |