RUSTICA
Sensory profile and fatty acid composition defined by 4 EVOO samples of RUSTICA in 4 years and come from 1 region.
Data of variety RUSTICA are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (1)] [2018 (1)] [2021 (1)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.
Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]
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 (%) | 0.30 | 0.30 | 0.30 | 0.00 |
Eicosanoic acid (%) | 0.40 | 0.35 | 0.46 | 0.05 |
Heptadecenoic acid (%) | 0.21 | 0.06 | 0.32 | 0.11 |
Heptadecanoic acid (%) | 0.14 | 0.06 | 0.23 | 0.07 |
Linoleic acid (%) | 8.29 | 5.69 | 12.61 | 2.61 |
Linolenic acid (%) | 0.69 | 0.58 | 0.76 | 0.07 |
Oleic acid (%) | 74.48 | 68.16 | 77.76 | 3.73 |
Palmitic acid (%) | 11.91 | 10.96 | 13.98 | 1.21 |
Palmitoleic acid (%) | 0.75 | 0.68 | 0.87 | 0.07 |
Stearic acid (%) | 2.73 | 1.91 | 3.06 | 0.47 |
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). | 379 | 186 | 605 | 153 |