Variety

ROTONDELLA

Sensory profile and fatty acid composition defined by 6 EVOO samples of ROTONDELLA in 6 years and come from 3 region.

Data of variety ROTONDELLA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2016 (1)] [2017 (1)] [2019 (1)] [2023 (1)] .

  • From region BASILICATA (1 samples) in years: [2008 (1 samples)]
  • From region CAMPANIA (3 samples) in years: [2007 (1 samples)] [2017 (1 samples)] [2019 (1 samples)]
  • From region PUGLIA (2 samples) in years: [2016 (1 samples)] [2023 (1 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    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 (%)0.300.300.300.00
    Eicosanoic acid (%)0.340.300.400.03
    Heptadecenoic acid (%)0.100.060.240.06
    Heptadecanoic acid (%)0.070.040.180.05
    Linoleic acid (%)8.006.0211.821.92
    Linolenic acid (%)0.770.680.930.08
    Oleic acid (%)73.5268.5476.352.67
    Palmitic acid (%)13.8511.5614.691.06
    Palmitoleic acid (%)0.990.591.160.19
    Stearic acid (%)2.131.533.010.44
    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).    		3443443440
    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).    		436229684146

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