ROSSELLINO

Sensory profile and fatty acid composition defined by 5 EVOO samples of ROSSELLINO in 3 years and come from 1 region.

Data of variety ROSSELLINO are related to years (in brackets the number of samples in each year): [2014 (2)] [2018 (1)] [2021 (2)] .

From region TOSCANA (5 samples) in years: [2014 (2 samples)] [2018 (1 samples)] [2021 (2 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grass/leaf, fresh almond and artichoke notes, light flavor of tomato, medium/high intensity of bitter and pungency taste.

Belong to this typology: [ASCOLANA DURA] [BIANCHERA] [CIMA DI MOLA] [INTOSSO] [LECCIO DEL CORNO] [MORAIOLO] [NOSTRALE DI RIGALI] [NOSTRANA DI BRISIGHELLA] [OLIVA ROSSA] [PICHOLINE] [PISCIOTTANA] [ROSSELLINO]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=5)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.26	0.25	0.27	0.01
Eicosanoic acid (%)	0.32	0.12	0.53	0.14
Heptadecenoic acid (%)	0.08	0.06	0.09	0.01
Heptadecanoic acid (%)	0.04	0.03	0.05	0.01
Linoleic acid (%)	7.70	5.47	10.61	2.11
Linolenic acid (%)	0.74	0.54	0.95	0.15
Oleic acid (%)	73.77	66.95	78.14	4.15
Palmitic acid (%)	14.14	12.12	17.63	1.87
Palmitoleic acid (%)	1.01	0.62	1.36	0.26
Stearic acid (%)	1.81	1.17	2.06	0.33
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).	882	599	1,251	246

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